Light Italian Wedding Soup

If you get everyday food you already have this recipe and you should try it, because it's SO good.

Light Italian Wedding Soup (serves 6)

1 pound ground turkey (93% lean)
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
coarse salt and ground pepper
1 Tbsp olive oil
1 medium onion, diced
2 cans (14 oz) chicken broth
2 cans (14 oz) diced tomatoes in juice
2 heads escarole (2 lbs), cored, trimmed, and coarsely chopped. I actually used spinach, because I didn't think anyone would like the escarole

1. In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp salt, and 1/4 tsp pepper. Using 1 Tbsp for each, roll mixture into balls.

2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened. Add broth and tomatoes with juice; bring to a boil and turn down to simmering. Add meatballs; cook, without stirring, until meatballs float to the surface, about 5 minutes.

3. Add as much escarole (or spinach) to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Season with salt and pepper if needed. Serve soup sprinkled with more Parmesan.

per serving: 250 cal, 9.8 g fat (3 g sat.), 23.6 g protein, 19.3 g carb, 4.8 g fiber

notes: I doubled this recipe and used it the next night as pasta sauce. I took out the meatballs and blended the soup. Then I cooked it in a pan until it was reduced by about half (cook on high heat, stirring so it doesn't burn on the bottom). I cooked some shell pasta and reheated the meatballs in the sauce (since it was very hot at that point) and gave everyone some sauce on their pasta with a few meatballs. The sauce was a little weird looking because of the spinach and tomato combination but it was fabulous!

ps - I was trying to include a picture, but it's not working right now. Sorry.