Italian Meatball Soup Yield 8 servings (about 2 cups each)
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
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 mins.
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 mins. Heat soup to boiling add pasta and tomatoes.
Reduce heat and simmer uncovered until pasta is al dente about 10 mins.
Season to taste with salt and pepper
Nutritional Info (Per Serving) Cals 270 Protein 19g Sod 174mg Chol
31.7mg Fat 8.7g Carb 30.2g Exchanges 1-1/2 Bread 2 Meat 1/2 Fat