Savory Meatball Minestrone |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I came across this soup recipe years ago when I was looking for restricted diet foods. It's as good tasting as it is good for you.Sue Murray, Hershey, Pennsylvania Ingredients:
1 egg white |
2 tablespoons quick-cooking oats |
2 tablespoons nonfat parmesan cheese topping |
1/8 teaspoon italian seasoning |
1/8 teaspoon garlic powder |
1/2 pound lean ground turkey |
1 cup chopped onion |
1 cup chopped celery |
2 garlic cloves, minced |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (28 ounces) no-salt-added diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1 cup chopped carrots |
1 cup diced peeled potatoes |
1/2 cup minced fresh parsley |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1 cup uncooked spiral pasta |
Directions:
1. In a bowl, combine the first five ingredients. Crumble turkey over mixture; mix well. Shape into 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 20 minutes or until meat is no longer pink; drain.
2. In a large saucepan coated with cooking spray, saute onion, celery and garlic until crisp-tender. Add broth, tomatoes, tomato paste, vegetables and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Stir in pasta and meatballs. Cook, uncovered, over medium heat for 10-12 minutes or until vegetables and pasta are tender. Yield: 12 servings.
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