Meatball Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb lean ground turkey
• 2 garlic cloves, finely chopped
• 2 1/2 teaspoons garlic powder, divided
• 2 1/2 teaspoons italian seasoning, divided
• 1/4 teaspoon paprika
• 1/4 teaspoon salt, divided
• 1/4 teaspoon fresh coarse ground black pepper, divided
• 1/4 teaspoon gumbo file
• 4 teaspoons olive oil, divided
• 3 garlic cloves, roughly chopped
• 2 celery ribs, chopped
• 15 fresh baby carrots, chopped
• 1 small onion, chopped
• 1 (15 ounce) can kidney beans or 1 (15 ounce) can navy beans or 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (14 1/2 ounce) can italian-style diced tomatoes, undrained
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 3/4 cup chopped cabbage
• 3/4 cup cut fresh green beans
• 3 tablespoons shredded part-skim mozzarella cheese

Recipe

• 1 combine turkey, finely chopped garlic, 1 1/2 tsp italian seasoning, 1 1/2 tsp garlic powder, paprika, 1/8 tsp salt and 1/8 tsp pepper. shape into 36 meatballs.
• 2 in a nonstick skillet coated with nonstick spray, brown meatballs in batches in 2 tsp oil until no longer pink. remove and keep warm.
• 3 in a large saucepan coated with nonstick cooking spray, saute the celery, onion, garlic, and carrots in the remaining oil until tender.
• 4 stir in kidney beans, tomatoes, broth, cabbage, green beans, and remaining seasonings.
• 5 bring to a boil. reduce heat; stir in meatballs. simmer, uncovered, for 15 - 20 minutes or until green beans are tender.
• 6 sprinkle with cheese.