Soups

Lisa's Meatball Minestrone

Category: Soup

Labor: Moderate (meatballs, chopping veggies)

  • TURKEY MEATBALLS:
  • 2 egg whites (or whole egg)
  • 4 Tbs quick-cooking oats
  • 4 Tbs Parmesan cheese topping (canned, not fresh)
  • 1/4 tsp italian seasoning
  • 1/4 tsp garlic powder
  • 1/2 lb ground turkey
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 3 cans (14.5 oz) chicken broth
  • 1 can (6 oz) tomato paste
  • 1 cup chopped carrots
  • 1 cup diced peeled potatoes
  • 1/2 cup minced fresh parsley
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 cup uncooked spiral pasta

Turkey meatballs:

  1. In a bowl, combine the first 5 ingredients.
  2. Crumble turkey over mixture, mix well.
  3. Shape into 3/4 inch balls.
  4. Place on a baking sheet coated with nonstick cooking spray.
  5. Bake, uncovered, at 350º for 20 minutes or until meat is no longer pink.

Soup:

  1. In a LARGE saucepan coated with nonstick cooking spray, saute onion, celery and garlic in 1 Tbsp butter until crisp-tender.
  2. Add broth, potatoes, tomato paste, vegetables and seasonings.
  3. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  4. Stir in pasta and meatballs.
  5. Cook, uncovered, over medium heat for 10-12 minutes or until vegetables and pasta are tender.

Crockpot directions:

  1. If you use a crockpot, cook the soup portion for 4 hours on high to get the vegetables crisp/tender.
  2. Add the cooked meatballs and pasta, cook for 30 more minutes and everything will be done.

Thanks to Lisa McCown for this tasty recipe!


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