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Italian-Style Wedding Soup

3 Green, 2 Blue, and 2 Purple points per serving.
Makes: 8 servings.
Calories: 155
Author: Alisha Hughes

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 leek, chopped and rinsed (discard the green half and use the white half only)
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 6 cups fat-free chicken broth
  • 1/2 tablespoon Mrs. Dash Garlic & Herb seasoning blend
  • 1 pound 99% lean ground turkey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1 egg
  • 1/4 cup Italian breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup Acini di Pepe no. 78 pasta
  • 1 cup chopped kale

Instructions

  • Heat oil in a large stockpot set to medium-high heat.
  • Add leeks, carrots, and celery to stockpot, and sauté vegetables until they soften, about 3-4 minutes.
  • Add broth and Mrs. Dash seasoning, and bring to a boil.
  • Meanwhile, in a medium mixing bowl, combine the turkey, oregano, garlic powder, parsley, egg, breadcrumbs, and Worcestershire sauce.
  • Using damp hands, form meat into cute little meatballs that are no larger than 1 tablespoon each. (Keep in mind that the smaller they are, the easier they are to eat. Don't be afraid to make them little.)
  • Carefully drop the meatballs into the broth and cook 5 minutes.
  • Add in pasta and kale, and cook an additional 10-15 minutes.
  • Serve warm. Refrigerate leftovers.