The Veggie Soup With The Little Meatballs

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:
218 calories
1.75 g fat
28.5 g carb
6.6 g fiber
23 g protein


1 Response to “The Veggie Soup With The Little Meatballs”

  1. 1 Suzi March 12, 2008 at 10:37 pm

    Ummm…that sounds really yummy. Granted I’m hungry right now but still 🙂

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Amyella (pronounced Amy-ella) is a pseudonym for Amy Levitt, a fitness and health food fanatic and a beach girl at heart. She has been sharing her sometimes nonsensical thoughts and self-amusing stories online since 2002 and currently spends a good deal of her time wrangling her 90 pound Rottweiler and 60 pound Boxer. Which is quite a show.
The origin of the name Amyella.

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