Name: Turkey Meatball and Escarole Soup
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tbsp (13.5 g) olive oil, for the meatballs; 1 tbsp (13.5 g) olive oil, for the pot; 1 medium onion, chopped (110 g); 2 medium carrots, diced (122 g); 2 medium celery stalks, diced (80 g); 8 cups (1,920 g) low-sodium chicken broth; 12 cups (300 g) chopped escarole; 2½ oz (71 g) dry whole-wheat small soup pasta, such as ditalini or acini di pepe; 1 lb (453 g) ground turkey breast, 99% fat-free; ½ cup (40 g) rolled oats, for the meatballs; ¼ cup water, to soak the oats; 1 large egg white (33 g); 2 tbsp (10 g) grated Parmesan, for the meatballs; 3 tbsp (11.4 g) chopped fresh parsley; 1 tsp (3.1 g) garlic powder; 1 tsp (1 g) dried oregano; ½ tsp (1.15 g) black pepper; ¼ tsp salt, for the meatballs (1.5 g); ½ tsp salt, for the soup (3 g); 1 tbsp (5 g) grated Parmesan, for serving

Ingredients

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1 tbsp olive oil, for the meatballs
1 tbsp olive oil, for the pot
1 medium onion, chopped
2 medium carrots, diced
2 medium celery stalks, diced
8 cups low-sodium chicken broth
12 cups chopped escarole
2½ oz dry whole-wheat small soup pasta, such as ditalini or acini di pepe
1 lb ground turkey breast, 99% fat-free
½ cup rolled oats, for the meatballs
¼ cup water, to soak the oats
1 large egg white
2 tbsp grated Parmesan, for the meatballs
3 tbsp chopped fresh parsley
1 tsp garlic powder
1 tsp dried oregano
½ tsp black pepper
¼ tsp salt, for the meatballs
½ tsp salt, for the soup
1 tbsp grated Parmesan, for serving

Method

Nutrition

Estimated

Per bowl (1⅓ cups of broth with 6 meatballs, vegetables, escarole and pasta) · serving size 1 of 6

Calories286

Total fat	9.6 g
Saturated fat	2.1 g
Sodium	518 mg
Total carbohydrate	23.8 g
Dietary fiber	4.7 g
Total sugars	at least 2.9 g (1 row carries no value)
Protein	29.6 g

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