Italian Wedding Soup (8 Svgs)

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Italian Wedding Soup (8 svgs) INGREDIENTS 1 slice Bread (Sara Lee 100% Whole Wheat) ¼ cup Milk (skim) 16 oz. Ground Turkey 1 ¼ cup Parmesan Cheese (shredded) ¼ cup Onions 1 tsp. Garlic (minced) ¼ tsp. Black Pepper 1 tsp. Olive Oil 3 tsp. Garlic (minced) 2 Qt. + 1 cup Water 7 ½ tsp. Chicken Base 2 oz. White Wine 6 oz. Pasta (Ditalini) 3 cups. Kale DIRECTIONS 1. Cut crusts off bread. Roughly tear bread and combine with milk in a small dish and set aside. 2. Chop onion and mince garlic (separate 1 teaspoon and 3 teaspoons). 3. Combine turkey, cheese, onion, 1 tsp. garlic and pepper. Mash up the bread mixture and add to turkey mixture. Mix gently. Roll into tiny balls so the ingredients adhere together (about ¾ inch), cover and refrigerate. 4. Chop the kale and set aside. 5. Spray stock pot with vegetable spray. Heat oil in the pot over medium heat. Add garlic, saute for about 1 minute. Add water, chicken base and wine, bring to a boil. Stir in ditalini; cook for 5 minutes, stirring frequently. Add meatballs and kale; simmer 5 minutes more or until meatballs are 165 degrees F. and cooked through along with the pasta. Nutrients are based upon 1 Portion Size (1 ½ Cup) Calories 182 kcal Cholesterol 31.28 mg Sugars 1.37 g Calcium 97.19 mg 18.04% Calories from Total Fat Total Fat 3.65 g Sodium 479.66 mg Protein 17.34 g Iron 1.45 mg 4.80% Calories from Saturated Fat Saturated Fat .97 g Carbohydrates 21.95 Vitamin A 2284.45 IU Water 297.85 g 0.42% Calories from g Trans Fat Trans Fat 0.09 g Dietary Fiber 1.44 g Vitamin C 27.18 mg Ash 1.28 g 48.19% Calories from Carbohydrates 38.06% Calories from Protein .

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