Name: Escarole Soup with Turkey Meatballs (Italian Wedding Soup)
Total time: 30 min
Yield: 8 servings
Ingredients: 20 oz 1.3 lb ground turkey breast 99% lean; 1/4 cup seasoned whole wheat breadcrumbs; 1/4 cup grated parmesan cheese; 1/4 cup parsley (finely chopped); 1 large egg; 1/4 cup onion (minced); 1 clove garlic (minced); 1/4 tsp salt; 8 cups fat-free low sodium chicken broth; 1 16 oz head escarole, chopped; fresh cracked pepper (to taste); 3 oz 1/2 cup uncooked orzo (omit or use GF pasta for GF)