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Turkey Meatball Soup

“Every Italian-American family I know seems to have their own version of meatball soup. This recipe is based on my family’s version.” Christie Ladd — Mechanicsburg, Pennsylvania

6 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

2 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 15-in. x 10-in. x 1-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 until
tender. Add garlic; cook 1 minute longer. Add the broth, pepper and
remaining Italian seasoning. Bring to a boil. Reduce heat; cover and
simmer for 20 minutes.

2 of 2

Turkey Meatball Soup (continued)

Directions (continued)

Stir in pasta; cook 10-12 minutes longer or until vegetables and
pasta are tender. Add meatballs and heat through.
Serve immediately or cool and freeze in a freezer container. May be
frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a
saucepan. Cover and cook over medium heat until heated through.
Yield: 6 servings.

Nutrition Facts: 1 cup equals 258 calories, 10 g fat (2 g saturated fat), 60 mg cholesterol, 783 mg sodium, 21 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.