I came up with this the other night when I wanted chicken noodle soup but with meatballs and more veggies. This is delicious and easy and kids love it. It makes alot and has a ton of liquid, but you need room in there for the meatballs and pasta to cook through. Plus soup is always good warmed up as leftovers, Right? I serve it with cheese toast- bread sprinkled with shredded mozzarella and shredded parmesan, toasted under the broiler until the cheese melts. Tasty~!
Turkey Meatball Soup with Cheese Toasts
for the soup:
1 Tbls olive oil
1 large onion, chopped
3-4 stalks of celery, from the heart, chopped leaves and all
5-6 cups chicken broth
2 cups beef broth
4-5 cups water
1 bay leaf
1 sprig fresh rosemary
2 sprigs fresh oregano
2 1/2 cups matchstick carrots
4-6 oz pasta, i used mini wheels, but anything will work
5 oz baby spinach
splash of red wine vinegar
for the meatballs:
1 pd. ground turkey breast
1 1/2 Tbls McCormick Roasted Garlic Grill Seasoning for Chicken
1 egg white
1-2 garlic cloves, minced
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
3 Tbls skim milk
1. Place a large soup pot or dutch oven over medium-high heat and add the olive oil. Add the onion and celery and saute until golden and tender. Add broths and water. Add bay leaf, rosemary, and oregano and bring to a boil.
2. Meanwhile, mix all meatball ingredients in a large bowl with your hands. Set aside.
3. Add carrots and pasta to soup and stir.
4. Take a small amount of the meatball mixture in your hands and shape into a small ball. Drop in the soup. Continue, until the meat mixture is gone. Stir the soup to make sure the meatballs all get cooked through. This should only take 5 minutes or so. I get one out and cut it in half to make sure that it is all the way cooked.
5. When the meatballs are cooked through and the pasta is tender, turn the heat off. Add the spinach and stir it in to wilt it. Remove oregano, rosemary and bay leaf. Stir in the red wine vinegar and serve with a sprinkle of shredded parmesan and cheese toast on the side.