Turkey Meatball Soup

Ingredients

  • 2 egg whites
  • 1/2 c. seasoned bread crumbs
  • 1 Tbls. parmesan cheese
  • 4 t. Italian seasoning, divided
  • 1 lb. lean ground turkey
  • 3 medium carrots, sliced
  • 2 celery ribs, finely chopped
  • 4 garlic cloves, minced
  • 2 Tbls. olive oil
  • 3 cans (14-1/2 oz.) chicken broth or stock (Kitchen Basics)
  • 1/2 t. pepper
  • 1/2 c. ditalini or other small pasta

Instructions

In a small bowl, combine the egg whites, bread crumbs, cheese and 2 t. Italian seasoning.

Crumble turkey over mixture and mix well. Shape into 3/4-inch balls. Place on a 15x10x1-inch baking pan coated with cooking spray. Bake, uncovered at 350 degrees for 10-15 minutes, or until no longer pink.

Meanwhile, in a soup kettle, sauté the carrots, celery and garlic in oil until tender.

Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 2 minutes.

Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Stir in meatballs; heat through.

NOTE: I also used 1.25 lbs. Jennie-O Italian seasoned ground turkey and only used 1 t. Italian seasoning (instead of 2 t.) in the meatballs. Increase the chicken broth to 4 cans and add 2/3 cups small pasta instead of 1/2 cup).