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Meatball Soup by Liz McNulty serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Meatball Soup

Ingredients:

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.

Categories:

Soups