Italian Wedding Soup With Turkey Meatballs

Optavia Counts:

• 1 Lean
• 3 Green
• 3 Condiments

An On Plan Italian Wedding Soup that we think you are going to love! Delicious any time of year, we especially like it over the holiday season because it’s light, filling, and full of comfortable flavors. The NEW Lean & Green recipe, developed by The Culinary Institute of America Consulting*, makes 2 servings (1 Lean, 3 Green, 3 Condiments per serving).

Ingredients:

• 8 oz. 95% lean ground turkey
• ½ tsp salt
• 1/8 tsp ground black pepper
• 3 eggs, divided
• 2 scallions, trimmed and minced
• 3 cups low-sodium chicken stock
• 1 cup cauliflower rice
• 1½ cups kale, shredded
• ¼ cup fresh basil, cut finely
• 1 tsp extra virgin olive oil

Directions

1. Combine the ground turkey with the salt, pepper, one egg, and minced scallions. Shape into 8 small meatballs.
2. Bring the chicken stock to a simmer and add the meatballs, the cauli-rice, and shredded kale. Bring to a boil and simmer gently with a lid for 6 minutes. Then, add the basil and stir well to combine.
3. While the soup simmers, beat the eggs in a bowl until homogeneous and set aside.
4. Remove the meatballs, kale, and cauli-rice with a slotted spoon or skimmer from the stock and evenly distribute them in the soup bowls.
5. Bring the stock back to a boil.
6. Slowly pour in the beaten eggs while gently whisking so that the eggs spread out into ribbons.
7. Serve 2 cups of the egg-infused broth and 4 meatballs per portion. Drizzle each bowl with ½ teaspoon of olive oil per portion.