I've made this several times, and it's good! I've used frozen precooked
Italian meatballs.
ITALIAN MEATBALL SOUP
Yield: 8 servings (about 2 cups each)
INGREDIENTS
- 1-1/2 pounds ground turkey
- 2 egg whites
- 1/4 cup seasoned dry bread crumbs
- 4 cloves garlic, minced, divided
- 3 tablespoons Italian seasoning, divided
- Olive oil cooking spray
- 4 cans (15 ounces each) reduced-sodium chicken broth
- 3 cups water
- 2 cups green beans, diagonally cut into 1/2-inch pieces
- 4 medium carrots, sliced
- 2 medium onions, coarsely chopped
- 8 ounces thin spaghetti, uncooked,
broken into 2-to 3-inch pieces
- 2 medium plum tomatoes, coarsely chopped
- Salt and pepper, to taste
DIRECTIONS
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic,
and 2 tablespoons of Italian seasoning until well blended; shape
mixture into 32 meatballs. Spray large saucepan with cooking
spray; heat over medium heat until hot. Cook meatballs until
browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions,
remaining 2 cloves garlic, and remaining 1 tablespoon Italian
seasoning to saucepan; heat to boiling. Reduce heat and simmer,
covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and
simmer, uncovered, until pasta is al dente, about 10 minutes.
Season to taste with salt and pepper.
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