Mini Turkey Meatball Vegetable Soup
INGREDIENTS
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For the Meatballs:
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• 20 oz (1.3 lb) ground turkey breast 93% lean
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• 1/4 cup seasoned whole wheat breadcrumbs*
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• 1/4 cup grated parmesan cheese
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• 1/4 cup parsley, finely chopped
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• 1 large egg
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• 1/4 cup onion, minced
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• 1 clove garlic, minced
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• 1/4 tsp salt
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For the Soup:
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• 32 oz container reduced sodium chicken broth
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• 2 tsp olive oil
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• 1/2 cup chopped onion
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• 1 cup diced carrots
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• 1/2 cup diced celery
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• 2 garlic cloves, minced
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• 2 (14.5 oz) cans petite diced tomatoes
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• Parmesan cheese rind (optional)
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• 1 fresh rosemary sprig
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• 2 bay leaves
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• 2 tbsp chopped fresh basil
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• 1/4 cup chopped fresh Italian parsley
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• 1/2 tsp kosher salt and fresh black pepper
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• 8 oz zucchini, diced
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• 2 cups chopped fresh spinach
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• extra parmesan cheese for garnish (optional)*If you want to make this gluten free, use gluten-free bread crumbs and be sure to check the labels on the chicken broth.
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