This healthier take on a classic soup includes lots of greens and turkey meatballs.
Prep: 25 minutes
Total: 25 minutes
1.In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
2.In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
3.Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 4-6 Servings | ||
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Calories: 226 | ||
Calories from Fat: 58 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 58.4mg | 18 % | |
Sodium 420.4mg | 14 % | |
Potassium 952.6mg | 25 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 22.7g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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