Tuxedo Meatball Soup with Escarole

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 5 cups reduced-sodium chicken broth
• 1 (28 oz.) can peeled tomatoes, broken up
• 1 cup small egg bow ties or small elbow macaroni
• 1 lb. ground skinless chicken breast
• 1/3 cup seasoned dry bread crumbs
• 1 large egg, lightly beaten
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 small bunch escarole, cleaned & chopped (about 8 cups)
• 1/4 cup coarsely chopped fresh basil
• 6 tbsp. shredded Parmesan cheese

Makes 6 Servings (1 1/2 cups soup with 1 tablespoon cheese per serving)

1. Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and garlic, stirring frequently, until softened, about 5 minutes. Transfer half of the onion mixture to a medium bowl; set aside.
2. Add the broth, tomatoes, and pasta to the remaining onion mixture in the Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, about 2 minutes.
3. Meanwhile, add the chicken, bread crumbs, egg, salt and pepper to the onion mixture in the bowl; mix well. Shape into 24 meatballs.
4. Add the meatballs to the simmering mixture in the Dutch oven; return to a boil. stirring occasionally. Reduce the heat and simmer, partially covered, until the meatballs and pasta are cooked through, about 10 minutes. Gently stir in the escarole and basil; return to a simmer and cook, partially covered, about 3 minutes. Serve with the cheese.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call elegant Italian comfort food.  The small bow-tie pasta give the soup its name and makes it easy to be special. You can use ground chicken, turkey, pork or veal for the meatballs and/or use kale or spinach in place of the escarole and the soup with be tasty. The colors of the soup represent Italy very well in this soup. Don't worry if it looks like a hot mess. This soup is so delicious it will become a favorite during winter.