Italian Meatball and Escarole Soup

This is from my 365 Low-fat Meals cookbook. Yum! This will come together in zero time if you already have meatballs made up and stashed in the freezer. :)

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1⁄2 lb ground turkey
• 1  egg white
• 1  garlic clove, minced
• 2  tablespoons parsley, chopped
• 1  tablespoon parmesan cheese, grated
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 4 1⁄2 cups chicken broth
• 1⁄2 cup orzo pasta
• 4  cups escarole, shredded
• 2  tablespoons lemon juice

Directions

1. In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
2. Mix lightly to blend. Shape into 16 meatballs.
3. In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
4. Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
5. Serve sprinkled with more Parmesan cheese.