Vegetable/meatball soup

By angelahon

Vegetable/meatball soup

Ingredients

• 8 oz. 99% fat-free raw ground turkey breast
• 8 oz. Turkey, ground, regular, raw
• 8 cups of homemade chicken broth (get low sodium if using pre-made)
• 1 egg
• 1/2 cup of Panko bread crumbs – plain
• 1 cup of broccoli
• 1 cup of carrot
• 2 cups of shredded kale
• 1 cup of celery
• 1 cup of diced tomatoes (fresh or canned with no salt added)
• 1 cup of onion
• 4 cloves of garlic
• 1 cup of summer squash
• 1 cup of zucchini
• 1 Tbsp of olive oil

Preparation

Step 1

Preheat oven to 400.
Dice all vegetables and mince garlic finely.
In a large bowl, combine turkey, panko, egg, salt, and pepper. Form into meatballs the size of a golf ball.
Line cookie sheet with foil and spray with cooking spray (you can use a light coating of oil if you don’t use sprays). Place meatballs on pan and place in oven. Cook until they have firmed up and are lightly browned–about 30 minutes.
While the meatballs are cooking, add olive oil to large dutch oven and saute garlic and onions until softened.
Add all vegetables (except broccoli and kale) to the garlic and onion and cook until they are softened.
Add stock to the vegetables and cook until the flavors have married. Adjust seasoning.
Add kale, broccoli and meatballs to the soup and cook until done.