1Tbsp Olive Oil
1 sm onion, chopped
2 cloves garlic, chopped
1 sm zucchini, chopped
1 can (28 oz) diced tomatoes
1/4 C (1 tub) pureed carrots
1 1/2 tsp. salt
3 C reduced sodium beef or chicken broth
3-4 oz whole wheat pasta shapes (bowtie, wagon wheels, small shells, etc)
3 slices whole wheat bread, cubed
1 lg egg
1/4 C (1 tub) sweet potato puree
1/4 C nonfat milk
2 Tbsp grated parmesean
1/4 tsp pepper and paprika, each
1/2 lb ground turkey
In medium bowl, mix together egg, sweet potato puree, milk, Parmesean, pepper and paprika together. Stir in cubed bread. Let set for 5-10 minutes (while you chop vegetables or start the first step in the cooking process.)
Stir mixture into paste. By hand, mix in turkey.
Form into mall meatballs. I use a 1tsp cookie dough scoop at first. When I actually put teh meatballs into the soup I break each mound in half to form tiny meatballs. Meatball size is totally up to you.
In large saucepan, heat olive oil over medium. Add in onion and garlic. Cook until onion is softened, about 3-4 minutes. Add in zucchini.
In large saucepan, heat olive oil over medium. Add in onion and garlic. Cook until onion is softened, about 3-4 minutes. Add in zucchini.
In blender, puree the tomatoes (with juice) and carrot puree. Add to pot, along with salt and broth.
Let simmer for 10-15 minutes.
Add meatballs to the pot, one at a time. Make sure to put the meatballs in different places along the bottom of the pot.
Let simmer for two or three minutes before stirring (to set the meatballs).
Add in pasta. let simmer until pasta is soft (follow package directions).
(Optional) Sprinkle more Parmesean on the top.
Moose Tracks:
Seriously - baby food rocks for things like this.
Add in other vegetable as you see fit.
I serve this with bread and butter. It kind of takes away from the healthy aspects of the soup, but who cares.
Enjoy!
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