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Meatball Soup
by Liz McNulty
serves: 6
  Meatball Soup
Ingredients:
  1   egg lightly beaten
  1/4 tsp   garlic powder
  1/4 tsp   italian seasoning
  1/2 lb   lean ground turkey
  1 cup   onion, chopped
  1 cup   carrots, chopped
  1 cup   celery, chopped
  2 cloves   garlic, minced
  40 oz   sodium free chicken broth
  2 cups   diced tomatoes
  3/4 cup   tomato paste
  1/4 cup   fresh parsley, minced
  1 tsp   dried basil
  1 tsp   dried thyme
Directions:
  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.