Meatball Soup
by Liz McNulty
serves: 6
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Meatball Soup |
Ingredients: |
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1 |
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egg lightly beaten |
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1/4 tsp |
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garlic powder |
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1/4 tsp |
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italian seasoning |
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1/2 lb |
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lean ground turkey |
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1 cup |
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onion, chopped |
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1 cup |
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carrots, chopped |
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1 cup |
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celery, chopped |
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2 cloves |
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garlic, minced |
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40 oz |
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sodium free chicken broth |
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2 cups |
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diced tomatoes |
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3/4 cup |
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tomato paste |
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1/4 cup |
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fresh parsley, minced |
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1 tsp |
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dried basil |
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1 tsp |
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dried thyme |
Directions: |
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In a bowl, combine the first five ingredients. Crumble turkey over mixture and mix well. Shape into 1/2 in balls. In a nonstick skillet, brown meatballs in small batches over meduim heat until no longer pink. Remove from the heat; set aside. In a large saucepan saute the onion, celery and carrots with oil spray for 5 minutes or until crisp-tender. Add garlix, saute 1 minute longer. Add the brothe, tomatoes, tomato paste, parsley, basil and thyme; bring to a boil. Reduce heat; add meatballs. Simmer for 15-20 minutes or until vegetables are tender.
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