Ingredients
1/2 lb extra-lean ground turkey
1 egg, lightly beaten
2 Tbsp Italian-seasoned breadcrumbs
2 Tbsp Parmesan cheese, grated
2 Tbsp fresh basil leaves, shredded
2 Tbsp cilantro, chopped
2 green onions, sliced
1 lg can (5-3/4 cups) low-sodium chicken broth
2 cups escarole or spinach, finely sliced
2 carrots, thinly sliced
1/2 cup orzo or tube-shaped pasta, uncooked
Grated Parmesan cheese for topping
Preparation
Mix together the meat, egg, breadcrumbs, cheese, basil, cilantro and green onions; shape into 1/2" - 3/4" balls. Brown in large saucepan and remove. Pour broth into the same large saucepan and heat over high heat ’til boiling. Drop in meatballs and stir in escarole/spinach, carrots and orzo/pasta. Return to a boil; reduce heat to medium and cook for 10 minutes or until orzo/pasta is tender, stirring frequently. Top with grated Parmesan cheese to taste.
