Italian Wedding Soup Low Carb

Contributed By: Kay Davis

Ingredients:

8 cups chicken broth
1 ? pounds Italian Flavored Ground Turkey (Jenni-O Brand)
1 cup dry bread crumbs ? use low carb crumbs if you can find them
3 eggs or equivalent of Egg Beaters
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cup grated parmesan cheese
2 medium heads escarole (you can substitute spinach if you wish)
5 eggs or equivalent of egg beaters
1 cup grated parmesan

Method:

1. Simmer the broth gently.
2. Mix together the meat, bread crumbs, eggs, basil, parsley, and 1/2 cup parmesan cheese.
3. Form them into small, 1/2 inch, meatballs.
4. Add the meatballs to the simmering broth.
5. Clean and chop the escarole into strips, and add it in. Cook for 7 minutes.
6. Blend together the 5 eggs and cup of cheese.
7. When the main soup is done, slowly stir this in for about a minute.
8. Serve promptly.


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