Average Rating: 4.333333TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 9 servings (about 3-1/2 quarts).Ingredients
- 1 large egg, lightly beaten
- 2 tablespoons quick-cooking oats
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/2 pound lean ground turkey
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup diced peeled potatoes
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/4 cup minced fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 3/4 cup uncooked alphabet pasta
Instructions
- 1. In a bowl, combine the first 5 ingredients. Crumble turkey over mixture and mix well. Shape into 1/2-in. balls. In a nonstick skillet, brown meatballs in small batches over medium heat until no longer pink. Remove from the heat; set aside.
- 2. In a large saucepan or Dutch oven, saute the onion, celery, carrots and potatoes in oil for 5 minutes or until crisp-tender. Add garlic; saute for 1 minute longer. Add the broth, tomatoes, tomato paste, parsley, basil and thyme; bring to a boil. Add pasta; cook for 5-6 minutes. Reduce heat; add meatballs. Simmer, uncovered, for 15-20 minutes or until vegetables are tender.
Nutrition Facts
1-1/2 cups: 192 calories, 5g fat (1g saturated fat), 39mg cholesterol, 742mg sodium, 26g carbohydrate (8g sugars, 4g fiber), 13g protein.
