Meatball Soup

By bakers_delight85

Ingredients

• 1 pound lean ground turkey
• 2 1/2 tsp. Italian seasoning, divided
• 1/4 tsp. paprika
• 1/4 tsp. salt, divided
• 1/4 tsp. coarsely ground pepper, divided
• 4 tsp. olive oil, divided
• 2 celery ribs, chopped
• 15 fresh baby carrots, chipped
• 1 small onion, chopped
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14 1/2 ounces) Italian diced tomatoes, undrained
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 3/4 cup chopped cabbage
• 3/4 cup cut fresh green beans
• 3 Tbsp. shredded part-skim mozzarella cheese

Preparation

Step 1

In a large bowl, combine the turkey, 1 1/2 tsp. Italian seasoning, paprika, 1/8 tsp. salt and 1/8 tsp. pepper. Shape into 36 meatballs.
In a large nonstick skillet coated with cooking spray, brown meatballs in batches in 2 tsp. oil until no longer pink. Remove and keep warm.
In a large saucepan coated with cooking spray, saute the celery, carrots and onion in remaining oil until tender. Stir in the white kidney beans, tomatoes, broth, cabbage, green beans, and remaining Italian seasoning, salt and pepper.
Bring to a boil. Reduce heat; stir in meatballs. Simmer, uncovered, for 15-20 minutes or until green beans are tender. Sprinkle with cheese.