Bella Cooks: Italian Single Girl Soup

This recipe is inspired by Italian Wedding Soup, but since I’m single (and Italian), I decided to change the name.  I’m sick and the weather has turned cold and overcast, and soup seemed like the perfect recipe.

Italian Single Girl Soup

Ingredients:
2 large cans fat free, reduced sodium chicken broth
1 1/2 pounds ground turkey
1/4 cup eggbeaters
1 can cannelini beans
1 bag greens
1 onion, chopped
3-4 cloves garlic, minced
black pepper, salt, red pepper flakes, to taste

Nutrition: When I plugged these ingredients into the WW recipe builder, it came out to 6 6-point servings.

Directions

Preheat oven to 425

Combine turkey, garlic powder, pepper, salt, and egg beaters.  Mix with hands until all flavors are combined.  Roll turkey into small meatballs.  I made 34 meatballs, but you can make them any size you’d like.  Place meatballs in a baking pan sprayed with Pam.

Bake for 20-25 minutes, flipping once in the middle of the cooking time.

While the meatballs bake, put chicken stock and cannelini beans in a large stock pot on medium heat.

Next, saute chopped onions and garlic, seasoning with pepper, salt, and red pepper flakes until translucent. Add greens and olive oil and cook for about 10 minutes.  The greens look like a lot when you first put them in the pan, but they will wilt down.

Don't worry, they go from this

to this.

You can use any type of greens you like.  I love all sorts of greens, and eat them often, but tonight I chose these:

Once the greens are cooked, add them to the stock pot with the chicken broth. At this point, the meatballs should be ready.

They don’t look great in this picture, but I assure you, they taste delicious.

Gently place the meatballs into the stock pot and bring to a boil.

Simmer on low for 25 minutes.

This soup was spicy and delicious.  A piping hot bowl really warmed me from the inside out.

Options: If you’d like, you can add pasta to this soup (I’d uset little pastinia), but since I’m trying to eat low carb at night, I didn’t.  The next time I make the soup, I will add another can of cannelini beans, because I felt like there weren’t enough.