Little Meatball Soup
Source: dLife

A wonderfully satisfying soup with little meatballs, pasta, carrots, and celery.

Rating:
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 135.5
Total Carbs 10.7 g
Dietary Fiber 1.2 g
Sugars 2.2 g
Total Fat 5.4 g
Saturated Fat 1.6 g
Unsaturated Fat 0.2 g
Potassium 255.7 mg
Protein 11.1 g
Sodium 197.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 tbsp  bread crumbs
0 1/2 lb  ground turkey
1 tsp  grated Parmesan cheese
8 tsp  chopped parsley
0 1/4 cup  minced onion
2 tbsp  tomato paste
1 quart  low fat unsalted chicken broth
2 cup  cold water
0 1/2 cup  uncooked elbow pasta
0 1/2 each  fresh carrots
4 oz  fresh chopped celery
0 1/4 cup  fresh chopped onion
8 oz  fresh spinach leaves
2 each  eggs
1 pinch  black pepper
1 pinch  salt
Directions
  1. Mix together the ground turkey, bread crumbs, parmesan cheese, 2 teaspoons of parsley. 1/4 cup finely minced onion, and tomato paste; mix well.
  2. Form the ground turkey mixture into little meatballs using about 2 teaspoons of mixture for each.
  3. In a large pot, add the chicken broth, water, pasta, 2 tablespoons of parsley, carrots, celery, 1/4 cup chopped onion, and spinach and bring to a boil.
  4. Add the turkey meatballs into the broth, reduce heat and simmer until meatballs and pasta are done, about 15 minutes.
  5. Season with salt and pepper if desired.
  6. Slowly add eggs into the soup, and serve.