Italian Wedding Soup

Ingredients:

For the Meatballs:

• 10 oz ground turkey or chicken breast
• 6 oz extra lean ground beef
• 1/4 cup seasoned whole wheat breadcrumbs
• 1/2 cup parmesan cheese (divided)
  
• 1/4 cup fresh parsley, finely chopped
• 1 large egg
• 1/4 cup onion, minced
• 2 cloves garlic, minced
• 4 good dashes of Frank's Red Hot
• 1 tsp kosher salt

For the soup:

• 1 carrot, diced
• 1 onion, diced
• 1 stalk celery, diced
• 1 Tbsp olive oil
• 8 cups fat free/salt free chicken broth
• 1 head escarole, chopped
• fresh pepper
• 1/2 cup freshly grated parmesan cheese
• 2 eggs

Directions:

In a large pot, saute the carrot, onion, celery in the olive over med-high heat for about 10 minutes.  Add the chicken broth and reduce to medium heat, covered.

While the broth is heating up, in a large bowl, combine ground turkey, ground beef, breadcrumbs, egg, parsley, onion, garlic, Frank's Red Hot, salt and 1/4 cup of the cheese. Using your hands, mix all the ingredients well until everything is combined. Form small meatballs, about 1-inch in diameter.

In a separate saucepan, bring the chopped escarole to a boil and simmer 10 minutes.  Drain well, squeezing out excess water.  When cool enough to handle, place the escarole on your cutting board and roughly chop.

While the broth simmers, drop the meatballs in, and add chopped escarole. Add fresh pepper cook about 10 minutes.

Beat the remaining egg with the remaining 1/4 cup of parmesan cheese.  While stirring the soup, add the egg/cheese mixture and stir until the egg is fully cooked.  About two minutes.

Serve hot.