Turkey Meatball Soup
A really hearty soup with lots of veggies, turkey meatballs, mini pasta, and the perfect amount of Italian seasoning. You can use any small pasta such as ditalini, mini farfalle, or mini penne.
Ingredients
- 2 tablespoon Grapeseed Oil
- 1 cup Onion chopped
- 1 cup Carrots chopped
- 1 cup Celery chopped
- 6 ounces Frozen Cut Green Beans
- 1½ teaspoons Dried Parsley
- 1 teaspoon Dried Oregano
- ½ teaspoon Dried Basil Leaves
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 (48-ounce) box Unsalted Beef Broth
- 1 (8-ounce) can No Salt Added Tomato Sauce
- 1 (14.5-ounce) can No Salt Added Diced Tomatoes with Basil, Garlic, and Oregano
- 1 (20-ounce) bag Frozen Turkey Meatballs
- 2½ ounces Mini Farfalle or other small pasta
Instructions
- In a large Dutch oven, heat oil over medium-high heat. Add onion, carrots, and celery. Cook for 5-6 minutes, or until veggies are slightly soft. Stir in parsley, oregano, basil, garlic powder, and onion powder. Cook for 1-2 minutes stirring constantly. Pour in beef broth, tomato sauce, diced tomatoes, green beans, and meatballs. Bring to a boil, then simmer for 10 minutes. Stir in the pasta and cook another 10 minutes, or until the pasta is al dente.
- Divide soup evenly between 8 bowls/containers. Cooled soup can be refrigerated for up to 5 days, or frozen 4-6 months.
Nutrition Facts
Turkey Meatball Soup
Amount per Serving
Calories
276
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Cholesterol
34
mg
11
%
Sodium
372
mg
16
%
Carbohydrates
25
g
10
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
18
g
36
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 1 serving, Vegetable = 1.5 servings
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