Lightened Up Italian Wedding Soup with Quinoa

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Calories 283 kcal
Ingredients
Meatballs
1 garlic clove minced
1/2 cup grated onion
1 egg
1/2 cup grated parmesan
1/4 cup gluten free bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh basil
8 ounces ground turkey
16 ounces Italian Turkey Sausage casings removed
Soup
10 cups low sodium broth
4 cups water
8 cups chopped kale stems removed
1 cup dry uncooked quinoa
2 eggs
1 tablespoon grated Parmesan
Instructions
In a large bowl mix all the ingredients together for the meatballs except the meat, until nicely combined.
Add in the meat and work into the mixture until just combined.
Make about 40, 1 inch meatballs and set aside.
In a large Dutch oven, pour the chicken broth, water, kale and quinoa.
Bring to a boil and add the meatballs.
Cover and reduce to a low simmer for 15 minutes.
In a small bowl whisk the eggs and grated parmesan then slowly whisk it into the soup as you pour it in.
Recipe Notes

Weight Watchers PointsPlus: 7*

Nutrition Facts
Lightened Up Italian Wedding Soup with Quinoa
Amount Per Serving (2 g)
Calories 283
Calories from Fat 109
% Daily Value*
Fat 12.1g
19%
Saturated Fat 3.5g
22%
Cholesterol 114mg
38%
Sodium 968mg
42%
Carbohydrates 21.7g
7%
Fiber 2.8g
12%
Sugar 0.5g
1%
Protein 22.8g
46%
* Percent Daily Values are based on a 2000 calorie diet.