It been a long time since I have blogged. I have decided to start again as my husband and I are on a journey of eating healthier without depriving ourselves of good food or flavor. I have joined WW and my husband is along for the ride.
Italian Wedding Soup - WW Style
Serves 2 servings 2 Blue WW Points per serving
adapted from Easy Italian Wedding Soup & Easy Italian Chicken Meatballs @ eatwelling.com
Meatballs
4 oz. 93% lean ground turkey
1/3 egg, beaten
1/8 tsp. red pepper flakes (optional)
Soup
1/3 cup + 3 Tbsp. chopped yellow onion
1/3 cup chopped carrot
¼ cup chopped celery
2 tsp. minced garlic
3 cups chicken broth
Pinch of salt
2 tsp. chopped fresh oregano or 2/3 tsp. dried oregano
1 1/3 cup chopped escarole or baby spinach
1/3 cup cooked orzo
For the meatballs
1. Preheat the oven to 400F.
2. Combine all of the Meatball ingredients together in a small bowl. Shape into meatballs. You decide on the size. I made small ones and ended up with about 14.
3. Place a rack on a rimmed baking sheet. If the meatballs are small and you think they will fall thru the slats, cover the rack with foil. Coat the rack or the foil with cooking spray.
4. Place the meatballs on the rack. If using the foil, poke a small hole in the foil under each meatball to allow any fat to drain.
5. Place in the preheated oven until just cooked through. My small ones took about 12 minutes but it will vary depending on the size.
6. Remove from the oven and set aside.
For the soup
1. While the meatballs are cooking, coat a medium pot with cooking spray. Cook the onions, celery, carrots and garlic; stirring occasionally until the onion is translucent, about 4-5 minutes. If the vegetables start sticking add a little water. Add the broth, cover and bring to a boil.
2. Add the oregano and salt; cover and cook for about 9 minutes.
3. Add the escarole or spinach and cook for 2-4 minutes until it is wilted.
4. Divide the meatballs and cooked orzo between 2 bowls. Top each bowl with half of the soup.
Enjoy
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