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    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Default Sausage and Turkey Meatballs in Broth with Escarole and Pastina

    Sausage and Turkey Meatballs in Broth with Escarole and Pastina
    4 cups light meat broth
    2/3 cup pastina -- orzo, etc. or use barley
    1/4 lg escarole, washed well, cut across and shredded
    salt and pepper to taste
    For Meatballs:
    6 oz raw ground turkey
    3 oz lean sweet Italian sausage meat
    1/4 cup bread crumbs
    1/4 tsp ground fennel seeds
    1 tbs parsley
    1/8 tsp salt
    1 ewgg white
    1/2 small onion, grated
    In a bowl, combine the ingredients for the meatballs, using your hands to mix everything together well. Form the mixture into small meatballs about the size of a large grape. Set aside. Bring the broth to a boil. Stir in the pastina and cook over medium heat for 3 minutes. Add the meatballs and the escarole. Cook until the meatballs and escarole are tender, 3-4 minutes. Remove from the heat, check for salt and add pepper. Serve immediately. Serves 4 = about 260 calories.
    this is filling!

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