Turkey Meatball Soup (skinny)

By learen

Ingredients

• 2 egg whites, lightly beaten
• 1/2 c seasoned bread crumbs
• 1 T grated Parmesan cheese
• 4 t Italian seasoning, divided
• 1 lb lean ground turkey
• 3 med carrots, sliced
• 3 celery ribs, finely chopped
• 1 T olive oil
• 4 garlic cloves, minced
• 3 cans reduced sodium chicken broth
• 1/4 t salt
• 1/2 c small pasta

Details

Servings 6

Preparation

Step 1

In a bowl, combine the egg whites, bread crumbs, cheese and 2 T Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4 in balls.

Place in a 15x10 in baking pan coated with Pam. Bake uncovered at 350 for 10-15 min or until no longer pink.

Meanwhile, in a Dutch oven, saute carrots and celery in oil until tender. Add garlic; cook 1 min longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil Reduce heat; cover and simmer for 20 min.

Stir in pasta and cook 10-12 min longer or until veggies and pasta are tender. Stir in meatballs, heat through.