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 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.

Calories: 270 Protein: 19 g Sodium: 174 mg Cholesterol: 31.7 mg Fat: 8.7 g
Carbohydrates: 30.2 g Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat

Jenn B aka Mom2Sam and Tiny


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