Pasta Meatball Soup

By Cindy_Wicker

Ingredients

• 1 lb turkey breast
• 1 egg
• 1/4 cup dry bread crumbs
• 1/4 cup skim milk
• 1/2 tsp ground mustard
• 1/2 tsp pepper
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tbsp all purpose flour
• 1 1/2 cups low sodium beef broth
• 2 tsp no salt added tomato paste
• 1 can (14 1/2) oz. no salt added tomatoes, diced and undrained
• 1 bay leaf
• 3/4 tsp. dried thyme
• 1 1/2 cups sliced carrots
• 1 1/2 cups chopped zucchini
• 1 cup chopped green pepper
• 1 cup chopped sweet red pepper
• 1 tbsp. minced fresh parsley
• 2 cups cooked pasta

Details

Servings 8

Preparation

Step 1

Combine the first 6 ingredients. Mix well. Shape into 1" balls. In Dutch oven, brown meatballs over medium heat. Drain and set aside. In the same pan, cook onion and garlic until tender. Stir in flour. Gradually add broth, stirring constantly. Bring to boil. Cook and stir 1-2 minutes or until thickened. Add tomato paste, tomatoes, bay leaf and thyme. Mix well. Add meatballs and carrots. Bring to a boil. Reduce heat. Cover and simmer 30 minutes. Add zucchini and peppers. Bring to boil. Reduce heat. Cover and simmer 10-15 minutes or until vegetables are tender. Add parsley and pasta. Heat through. Remove bay leaf. Yields 8 servings.

4 WW Points Values