Minestrone Soup With Turkey Meatballs |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Yum! This soup is very flavorful and healthy. I found it in a magazine, it's a real keeper, I make it all the time. It's best served with crusty bread. Ingredients:
1 lb ground turkey |
2 cups white onions, chopped & divided |
1 cup seasoned bread crumbs |
2 teaspoons garlic, minced divided |
1/2 teaspoon italian seasoning |
1 tablespoon vegetable oil cooking spray |
1 cup celery, chopped |
2 teaspoons olive oil |
2 (14 1/2 ounce) cans chicken broth |
1 (14 ounce) can tomatoes, diced, undrained |
1 cup green beans, thawed if frozen |
1 teaspoon dried sage |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried parsley |
1/4 cup parmesan cheese, grated |
1 cup rotini pasta, uncooked |
Directions:
1. In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs.
2. Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees (Fahrenheit) for 20 to 25 minutes or until meatballs are brown on outside and no longer pink in center.
3. In 5-quart saucepan, over medium-high heat, saute remaining onion and garlic with celery in olive oil for 5 to 7 minutes, or until tender.
4. Add chicken broth, tomatoes, green beans, sage, oregano, basil, and parsley. Increase heat and bring mixture to boil; add rotini. Reduce heat,cover and simmer for 15 to 20 minutes or until pasta is al dente.
5. Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.
6. Top bowls with parmsean cheese.
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