Turkey Meatball Noodle Soup
A healthy twist on traditional chicken noodle soup with Italian influences.
20 oz 99% fat free ground turkey breast
1 small yellow onion, chopped
1 <span class="measurestring" title="small (5-1/2" long)">small</span> carrot, chopped
1 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalk medium</span> celery, chopped
4 tsps leaves oregano, minced
6 tsps thyme, minced
2 tbsps grated parmesan cheese
1 large egg
1/4 cup bread crumbs
2 tbsps onion powder
8 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken stock
4 cups whole wheat rotini
3 1/2 cups cannellini beans
1 <span class="measurestring" title="package (10 oz)">package</span> frozen spinach
1 tbsp vegetable oil
In a bowl, mix chicken, egg, bread crumbs, parmesan cheese, onion powder, 2 teaspoons oregano, and 3 teaspoons thyme. Season with salt and pepper.
Form into small meatballs.
Sauté in vegetable oil over medium heat in a large soup pot. Transfer to a plate.
Sauté onion, carrot, celery, oregano, and thyme over medium heat, about 3 minutes.
Add minced garlic and sauté until fragrant. Season with salt and pepper.
Add chicken stock and meatballs. Bring to a simmer.
Add cannellini beans, spinach, and pasta.
Cook pasta until al dente. Season with salt and pepper to taste.
in 1 serving of Turkey Meatball Noodle Soup.
, 52% carbs, 35% protein.
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