 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
âEvery Italian-American family I know seems to have their own version of meatball soup. This recipe is based on my familyâs version.â Christie Ladd â Mechanicsburg, Pennsylvania 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:
1. 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.
2. 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.
3. Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
4. Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through. Yield: 6 servings.
|
|