Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Weight Watchers Italian Wedding Soup




Source of Recipe


(marlaoh)


List of 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
1/2 tsp garlic powder
8 cup fat-free chicken broth
2 cup escarole, thinly sliced
1/2 cup onion(s), sweet-variety, thinly sliced
1/3 cup shredded carrots

Recipe



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 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.


POINTS� Value | 2
Servings | 6
Preparation Time | 18 min
Cooking Time | 20 min
Level of Difficulty | Easy