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Ingredients
- 8 ounce(s) ground turkey breast
- 3 tablespoon(s) dried bread crumbs
- 1 large egg, lightly beaten
- 1/4 teaspoon(s) dried thyme
- Salt
- Pepper
- 1 small (6- to 8-ounce) leek, white and light green parts only, cut in half and thinly sliced
- 2 teaspoon(s) vegetable oil
- 2 stalk(s) celery, finely chopped
- 4 cup(s) lower-sodium chicken broth
- 1 can(s) no-salt-added diced tomatoes, drained
- 1 cup(s) (about 2 ears) fresh corn kernels
- 1 cup(s) water
- 4 ounce(s) alphabet pasta
- 8 ounce(s) small broccoli florets
- 1 cup(s) frozen peas
Details
Servings 4
Preparation time 18mins
Cooking time 18mins
Preparation
Step 1
1. In medium bowl, combine turkey, bread crumbs, egg, thyme, and 1/4 teaspoon each salt and freshly ground black pepper. Cover and refrigerate.
2. Place leek in bowl of cold water; swish to remove any sand. With hands, transfer leek to colander. Repeat several times with fresh water, until sand is removed. Drain.
3. In 5- to 6-quart saucepot, heat oil on medium. Add celery and leek; cook 6 to 7 minutes or until tender, stirring occasionally. Add broth, tomatoes, corn, and water. Cover and heat to boiling on high.
4. Using measuring teaspoon, scoop turkey mixture into balls and drop into pot. Stir in pasta, broccoli, peas, and 1/4 teaspoon salt. Reduce heat to medium-low and simmer 7 to 9 minutes or until pasta is tender, stirring occasionally.
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