Italian Zucchini, Tomato & Turkey Meatball Soup
Total Steps
4
Ingredients
15
Tools Needed
1
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LeMoine Family KitchenIngredients
- 1 pounds lean ground turkey
- 1 egg
- 3/4 cups whole grain bread crumbs
- handful fresh parsley, chopped
- 1 teaspoons garlic powder
- salt
- pepper
- drizzle olive oil
- 3 large zucchini, medium dice
- 1 can 28 ounce whole peeled plum tomatoes
- 10 cups chicken broth
- 1 tablespoons dried oregano
- salt
- pepper
- whole grain elbow pasta or any small pasta(optional)
Instructions
Step 1
Start with the meatballs. In a bowl mix all the ingredients together. Form into small sized balls and bake for about 15 minutes at 375 degrees. I reserved a handful of meatballs to make a little meatball parm for the boys for the following day.
Step 2
In a large pot, over medium heat, add in just a drizzle of olive oil and the zucchini. Allow to cook until just slightly softened.
Step 3
This is where the big guy really had his fun. Place all the tomatoes with 1/2 the juice from the can into a bowl, get those hands in there and break up the tomatoes. I don't mind some bigger pieces but go with what you like. Add the crushed tomatoes and juices into the pot.
Step 4
Season with salt, pepper and oregano. Simmer for 10 minutes. Add in the broth and meatballs. Simmer for 1- 1 1/2 hours. You can serve as is or add in some cooked pasta (zumba night = pasta).