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Hearty Turkey Meatball Soup

Every Italian-American family I know seems to have its own version of meatball soup. This recipe is based on my family’s version. —Christie Ladd, Mechanicsburg, Pennsylvania
  • Total Time
    Prep: 30 min. Cook: 40 min.
  • Makes
    6 servings

Ingredients

  • 2 large egg whites, lightly beaten
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 4 teaspoons Italian seasoning, divided
  • 1 pound lean ground turkey
  • 3 medium carrots, sliced
  • 3 celery ribs, finely chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/4 teaspoon pepper
  • 1/2 cup ditalini or other small pasta

Directions

  • In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls.
  • Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink.
  • Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.
Nutrition Facts
1 cup: 251 calories, 9g fat (2g saturated fat), 53mg cholesterol, 772mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1.500 starch, 0.500 fat.

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