Italian Wedding Soup

I decided to make a nice big batch of Italian Wedding Soup today, otherwise known as chicken and escarole soup. I had plenty of time, so I really worked slicing and mixing and in the end, the soup came out perfectly! So, here is the recipe. Enjoy!

Italian Wedding Soup

Ingredients:

1/2 pound uncooked ground turkey breast
1 large egg white(s), lightly beaten
2 Tbsp dried bread crumbs
1-1/2 Tbsp grated Parmesan cheese
1-1/2 tsp dried oregano
1-1/2 tsp basil
1/2 tsp garlic powder
8 cups fat-free chicken broth
2 bunches of escarole, thinly sliced
1-1/2 cups chicken cut into cubes
1 tsp basil
1 large onion, sweet-variety, thinly sliced
1/2 cup shredded carrots

Instructions:

In a medium bowl, combine turkey, egg white, bread crumbs, cheese, oregano and garlic powder; shape into 3/4-inch balls.

In a large saucepan, heat broth to boiling; stir in escarole, onion, carrot, basil, chicken and meatballs. Return soup to boiling and then reduce heat to medium; cook at a slow boil for 15 minutes. Soup is done when meatballs float to the top and escarole is wilted. Yields about 1-1/2 cups of soup and 5 to 6 meatballs per serving.