light italian wedding soup

from everyday food magazine. i love the turkey meatballs that are in this recipe. i use them for spaghetti and meatballs and also for meatball sandwiches. also, i had never had escarole before and really liked it.

turkey meatballs

3 slices whole wheat bread

1/4 C whole milk

1 1/2 lbs ground turkey

3 scallions, finely chopped

2 cloves garlic, minced

2 T parsley (fresh)

1 large egg

process bread in food processor. mix bread and milk and let sit 5 minutes. put everything else in bowl, bread last, plus 1 1/2 t salt and 1/2 t pepper. make about 2 T sized balls.

soup

1 T olive oil

1 medium onion, halved and thinly sliced

2 cans (14.5 oz) chicken broth

2 cans (14.5 oz) diced tomatoes in juice

2 head escarole (2 lbs), cored, trimmed and coarsely chopped.

1. in a large pot, heat oil over medium. cook onion, stirring occasionally, until softened, 3-4 minutes. add broth and tomatoes (with juice); bring to a simmer. add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.

2. add as much escarole to pot as will fit. cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. thin soup with water if desired; season with salt and pepper. serve soup sprinkled with parmesan.