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5 from 1 vote

Italian Meatball and Vegetable Soup

5 Green, 2 Blue, and 2 Purple points per serving.
Makes: 8 servings
Calories: 210
Author: Alisha Hughes

Ingredients

  • FOR MEATBALLS:
  • 1 pound ground turkey
  • 1 egg
  • 1/4 cup Italian seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons marinara sauce
  • 1/2 cup fresh spinach, finely chopped
  • 2 tablespoons fresh parsley, snipped
  • 3 large basil leaves, snipped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • FOR SOUP:
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1 carrot, coarsely chopped
  • 1 zucchini, coarsely chopped
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • Pinch of salt
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1/2 cup marinara sauce
  • 1 14.5 ounce can navy beans
  • 1 15 ounce can diced tomatoes
  • 1 tablespoon fresh parsley, snipped
  • 1 tablespoon fresh basil, snipped
  • 2 cups baby spinach
  • Grated Parmesan cheese, optional

Instructions

  • In a medium bowl, mix ground turkey, egg, breadcrumbs, Parmesan cheese, marinara sauce, spinach, parsley, basil, garlic, salt, and pepper.
  • Using damp hands, form turkey mixture into meatballs that are about 2 tablespoons each.
  • Spray a large stockpot with cooking spray and set to medium-high heat. Add in meatballs and brown on all sides, approximately 2 minutes on each side. Transfer meatballs to a bowl and set aside.
  • Add oil to the pot you cooked the meatballs in. Add in onion, carrots, and zucchini and sauté for 3-4 minutes.
  • Mix in Italian seasoning, pepper, pinch of salt, and garlic. Cook 2-3 minutes.
  • Add in beef broth, marinara sauce, beans, diced tomatoes, meatballs, parsley, and basil. Cook for 20-25 minutes.
  • Add in spinach and allow to cook until spinach begins to wilt.
  • Put 1-1/2 cups soup in 8 bowls. Sprinkle a little Parmesan cheese on the top of each bowl of soup.