I love Italian Wedding Soup; this healthy version uses ground turkey instead of beef and is packed with veggies for their nutritional value. I also tossed in some pearl barley as a healthier alternative to the pasta used in most Italian Wedding Soup recipes. So yummy!

Italian Wedding Soup

Serves 6

Ingredients

• 1/2 pound uncooked ground turkey breast (preferably organic)
• 1 large egg white, lightly beaten
• 2 Tbsp dried panko bread crumbs
• 1 1/2 Tbsp grated Parmesan cheese
• 1 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper
• 8 cups fat-free chicken broth
• 3 cups kale, thinly sliced
• 1/2 cup daikon radish, thinly sliced
• 1/3 cup red bell pepper diced
• 1 stick of celery, thinly sliced
• 1/2 cup onions, thinly sliced
• 1/3 cup carrots, thinly sliced
• 3 tbsp pearl barley

Recipe

1. In a medium bowl, combine turkey, egg white, bread crumbs, cheese, oregano, and garlic powder; shape into 3/4-inch balls.
2. Spray some olive oil in a large cast-iron pot and saute the onion over low heat until transparent.
3. Add the carrots, celery, daikon, red bell pepper and saute for 2 minutes
4. Add boiling broth and stir in barley and simmer for 5 minutes
5. Add the kale and meatballs.
6. Return soup to boiling and then reduce heat to medium. Cook at a slow boil for 15 minutes.
7. Soup is done when meatballs float to the top the kale is wilted and the barley is soft.

Calories per serving: 170