This is a recipe I put together after taking elements from a bunch of different recipes. It has a really nice, light and bright flavor. It’s not overly salty but it’s definitely not bland. Also, it’s a relatively inexpensive meal since part of the protein source is canned beans.
The Veggie Soup With The Little Meatballs
1 medium onion, chopped
1 medium zucchini, chopped
Salt and pepper
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can white beans, drained
6 cups low sodium, fat free chicken broth
1 bag frozen chopped green beans
1 pounds 99% lean ground turkey
1 cup grated fat free Parmesan cheese
1 teaspoon Italian seasoning
In a large bowl, combine 1 cup cheese, Italian seasoning, and ground turkey. Mix together well and form into small meatballs, no larger than 1 inch in diameter; set aside.
Heat a medium soup pot over medium high heat. Spray bottom of pot with non stick spray and add onion and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken broth. Cover the pot and bring the soup up to a boil. Add the frozen green beans. Reduce heat to medium. Slowly add the meatballs, stirring gently so that they do not clump together into one uber-meatball. Cook for about 30 minutes, until turkey is no longer pink.
Makes 8 servings. Each serving:
1.75 g fat
28.5 g carb
6.6 g fiber
23 g protein