Weight Watchers Tuxedo Meatball Soup with Escarole

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Weight Watchers Tuxedo Meatball Soup with Escarole

Weight Watchers Tuxedo Meatball Soup with Escarole

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 5 cups reduced-sodium chicken broth
  • 1 (28-ounce) can peeled tomatoes, broken up
  • 1 cup small egg bow ties or small elbow macaroni
  • 1 pound ground skinless chicken breast
  • ? cup seasoned dry bread crumbs
  • 1 large egg, lightly beaten
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 small bunch escarole, cleaned and chopped (about 8 cups)
  • ¼ cup coarsely chopped fresh basil
  • 6 tablespoons shredded Parmesan cheese

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and garlic; cook, 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 the 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.

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