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Turkey Meatball Soup




Source of Recipe


tasteofhome. com


List of 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


Recipe



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" balls. Place in a 15x10x1" baking pan coated with cooking spray. Bake, uncovered, at 350°F 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. Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Stir in meatballs; heat through. Yield: 6 servings.

Nutrition Information
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.