Turkey Meatball Soup

By nurseliz

Ingredients

• Ingredients
• 3 * 3 cups cut fresh green beans
• 2 * 2 cups fresh baby carrots
• 2 * 2 cups chicken broth
• 1 * 1 teaspoon dried oregano
• 1 * 1 teaspoon dried basil
• 1 * 1 teaspoon minced garlic
• 2 * 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 1 * 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
• 2 * 2 cups frozen corn

Details

Servings 6

Preparation

Step 1

Directions

* In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
* Add the tomatoes, meatballs and corn. Cover and cook over medium-low heat for 10 minutes or until meatballs are heated through. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
* To use frozen soup: Thaw in the refrigerator overnight. Transfer to a soup kettle. Cover and cook over medium heat until heated through. Yield: 6 servings.

Nutrition Facts: 1 serving (1-1/3 cups) equals 232 calories, 7 g fat (2 g saturated fat), 43 mg cholesterol, 981 mg sodium, 28 g carbohydrate, 6 g fiber, 16 g protein.