Low Fat Italian Wedding Soup

• 1/2 lb lean ground turkey
• 1/4 teaspoon oregano
• 1/2 teaspoon dried basil
• 1 minced garlic clove (fresh is best! Buy a garlic presser)
• 1/8 teaspoon cayenne pepper
• 4 cups reduced-sodium chicken broth
• 1 cup shredded kale
• 1 (15 1/2 ounce) can cannellini beans, rinsed and drained
• 1/2 cup diced tomato

1. Mix ground turkey, basil, oregano, garlic and cayenne pepper in a bowl using your hands.
2. Lightly roll meat into 1/2 inch diameter meatballs and set aside on a plate.
3. Over medium-high heat, cook meatballs in a fry pan until browned on all sides.
4. Place cooked meatballs on a plate, covered with a paper town to absorb excess fat.
5. In a 3 quart saucepan, bring chicken stock to a boil.
6. Reduce heat and add kale.
7. Simmer for 15-20 minutes until kale is tender.
8. Stir in meatballs, beans and tomato and let simmer until heated through for 5 minutes.

lean ground turkey, oregano, basil, garlic, cayenne pepper, chicken broth, shredded kale, cannellini beans, tomato

Taken from www.food.com/recipe/low-fat-italian-wedding-soup-259120 (may not work)