1/4 cup bread crumbs
1/4 cup grated Parmesan
8 oz. lean ground turkey
1 sm. onion, minced
1/4 cup fresh Italian parsley, chopped
1 tsp. garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
8 cups chicken stock
1 lb. spinach, coarsely chopped
2 Tbsp. freshly grated Parmesan
Salt and freshly ground black pepper
To make the meatballs: Mix egg whites, bread crumbs, parmesan, ground turkey, onion, parsley, garlic, salt and pepper in a large bowl to blend. Using 1 teaspoon for each, shape the meat mixture into meatballs. Place on a baking sheet and bake for 20 minutes at 350°.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Whisk the eggs and cheese in a medium bowl to blend. Gradually drizzle the egg mixture into the boiling broth, stirring gently with a fork to form thin strands of egg. Add the meatballs and Swiss chard and simmer for 10 minutes. Season the soup to taste with salt and pepper. Ladle the soup into bowls to serve.