In the morning, pack the soup in an insulated container so it stays warm until lunch. Serve with carrot and celery sticks, a few crackers and a piece of fruit. You can easily double this recipe (to use up a whole package of ground turkey) and serve it for dinner.
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Mini Turkey Meatballs:
Method
Mini Turkey Meatballs: In bowl, stir together turkey, egg, oats, Parmesan cheese, garlic, Italian seasoning, mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Shape by 1 tsp into about 40 meatballs; arrange on baking sheet. Refrigerate until needed.In Dutch oven or large saucepan, heat oil over medium heat; cook onion and garlic, stirring, until beginning to soften, about 2 minutes. Add carrot and celery; cook, stirring often, for 3 minutes. Stir in broth, strained tomatoes, 1 cup water, salt, sugar and pepper; bring to boil. Reduce heat; simmer for 5 minutes.
Stir in pasta and meatballs; bring to boil. Reduce heat to medium and cook, stirring gently, until pasta is al dente and instant-read thermometer inserted in several meatballs reads 160 F (71 C), about 6 minutes. Stir in peas; remove from heat. Let stand until peas are heated through, about 1 minute.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 719 mg
- Sugars 6 g
- Protein 19 g
- Calories 266.0
- Total fat 12 g
- Potassium 424 mg
- Cholesterol 98 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
%RDI
- Iron 23.0
- Folate 25.0
- Calcium 8.0
- Vitamin A 32.0
- Vitamin C 8.0
