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Italian Turkey Meatball and Vegetable Soup (Stove top or Instant Pot)

6 Green, 5 Blue, and 5 Purple points per serving.
Makes: 8 servings
Calories: 285
Author: Alisha Hughes

Ingredients

  • Cooking spray
  • 1 onion, chopped
  • 3-4 carrots, sliced or chopped
  • 1 cup green beans, cut
  • 2 minced garlic cloves
  • 1 24 ounce package Jennie-O Italian style turkey meatballs
  • 2 14.5 ounce cans beef or vegetable broth
  • 2 14.5 ounce diced or Italian stewed tomatoes
  • 1-1/2 cups frozen corn
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/2 teaspoon basil

Instructions

  • Spray large saucepan or instant pot with cooking spray.
  • Add onions, carrots, green beans and garlic and cook over medium heat 2-3 minutes.
  • Mix in remaining ingredients.
  • If cooking on a stovetop, cover and cook over medium-low heat for 20 minutes, or until meatballs are heated through.
  • -OR-
  • If using an instant pot, press the "soup" button and cook on high pressure for 15 minutes. Vent to release pressure once cooked.
  • -OR-
  • Cook in a slow cooker for 5-6 hours on LOW.
  • Serve warm.
  • Refrigerate or freeze leftovers.