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ITALIAN MEATBALL SOUP

ITALIAN MEATBALL SOUP

Yield: 8 servings (about 2 cups each)

I cheat! And I used frozen Italian meatballs for this recipe.
It makes a lot.
It's really good.
INGREDIENTS
- 1-1/2 pounds ground turkey

- 2 egg whites

- 1/4 cup seasoned dry bread crumbs

- 4 cloves garlic, minced, divided

- 3 tablespoons Italian seasoning, divided

- Olive oil cooking spray

- 4 cans (15 ounces each) reduced-sodium chicken broth

- 3 cups water

- 2 cups green beans, diagonally cut into 1/2-inch pieces

- 4 medium carrots, sliced

- 2 medium onions, coarsely chopped

- 8 ounces thin spaghetti, uncooked,

broken into 2-to 3-inch pieces

- 2 medium plum tomatoes, coarsely chopped

- Salt and pepper, to taste

DIRECTIONS
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic,
and 2 tablespoons of Italian seasoning until well blended; shape
mixture into 32 meatballs. Spray large saucepan with cooking
spray; heat over medium heat until hot. Cook meatballs until

browned on all sides, 5 to 7 minutes.

Add chicken broth, water, green beans, carrots, onions,

remaining 2 cloves garlic, and remaining 1 tablespoon Italian

seasoning to saucepan; heat to boiling. Reduce heat and simmer,

covered until vegetables are almost tender, about 8 minutes.

Heat soup to boiling; add pasta and tomatoes. Reduce heat and

simmer, uncovered, until pasta is al dente, about 10 minutes.

Season to taste with salt and pepper.
 
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