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!