Italian Wedding Soup

• 1/2 lb extra-lean ground turkey
• 1 egg, lightly beaten
• 2 Tbsp Italian-seasoned breadcrumbs
• 2 Tbsp Parmesan cheese, grated
• 2 Tbsp fresh basil leaves, shredded
• 2 Tbsp cilantro, chopped
• 2 green onions, sliced
• 1 lg can (5-3/4 cups) low-sodium chicken broth
• 2 cups escarole or spinach, finely sliced
• 2 carrots, thinly sliced
• 1/2 cup orzo or tube-shaped pasta, uncooked
• Grated Parmesan cheese for topping

1. Mix together the meat, egg, breadcrumbs, cheese, basil, cilantro and green onions; shape into 1/2" - 3/4" balls. Brown in large saucepan and remove.
2. Pour broth into the same large saucepan and heat over high heat 'til boiling. Drop in meatballs and stir in escarole/spinach, carrots and orzo/pasta. Return to a boil; reduce heat to medium and cook for 10 minutes or until orzo/pasta is tender, stirring frequently. Top with grated Parmesan cheese to taste.

extralean ground turkey, egg, italianseasoned breadcrumbs, parmesan cheese, basil, cilantro, green onions, chicken broth, or spinach, carrots, orzo, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/italian-wedding-soup-1255693 (may not work)