Lately, I have been craving warm comfort foods. This variation of Italian Wedding Soup uses a heartier leafy green than spinach, and navy beans instead of orzo pasta. The one thing that remains the same is the meatballs.
This soup provides an excellent source of fiber, vitamins, and nutrients, including folic acid, iron and potassium. Not to mention, it can be a fantastic meal for those watching their weight, because of the high water content.
1 lb organic lean ground turkey
1 large free-range egg
1/2 cup oat bran
1/3 cup grated parmesan cheese
2 tsp dried thyme
2 garlic cloves, minced
1/4 tsp black pepper
2 tsp olive oil
1 yellow onion, chopped
5 cups of organic reduced-sodium chicken or vegetable broth
2 Tbsp finely chopped fresh sage or 2 tsp dried sage
1/4 tsp dried red chili flakes
1/4 tsp salt
2 cups cooked navy beans (if you use canned, rinse and dry them well)
1 bunch of kale or escarole, roughly chopped
To make the meatballs, in a large bowl, combine ground turkey, egg, oat bran, parmesan cheese, thyme, garlic, and black pepper. Roll into balls, using about 1 tbsp of the mixture for each. Should make about 12 to 16 balls.
In a large saucepan, heat oil over medium heat. Add onion and cook until softened. Add broth, sage, chili flakes, and salt. Bring to a boil, drop in turkey balls, and simmer over medium heat for 10 to 15 minutes.
Gently stir in beans and greens and let simmer 5 minutes or until leaves have wilted. Ladle soup into bowls and enjoy!
Photo from here, with thanks.