1. In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper. 2. Mix lightly to blend. Shape into 16 meatballs. 3. In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through. 4. Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender. 5. Serve sprinkled with more Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
