Sausage and Turkey Meatballs in Broth with Escarole and Pastina

[mos]

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!