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Savory Meatball Minestrone Recipe

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

This recipe is:

Diabetic Friendly

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Savory Meatball Minestrone Recipe

Prep: 45 min. Cook: 40 min.

Yield: 12 Servings

45 40 85

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

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.
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.
Stir in pasta and meatballs. Cook, uncovered, over medium heat for 10-12 minutes or until vegetables and pasta are tender. Yield: 12 servings.

Nutritional Facts One 1-cup serving equals 118 calories, 1 g fat (0 saturated fat), 11 mg cholesterol, 128 mg sodium, 19 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Meatball Minestrone in Country Woman September/October 1999, p36

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana