Bite-sized meatballs made from ground turkey perk up this fun alphabet soup. A variety of vegetables are mixed in a rich tomato broth seasoned with herbs. —Taste of Home Test Kitchen
Ingredients
- 1 large egg, lightly beaten
- 2 tablespoons quick-cooking oats
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/2 pound lean ground turkey
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup diced peeled potatoes
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/4 cup minced fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 3/4 cup uncooked alphabet pasta
Directions
- In a bowl, combine the first 5 ingredients. Crumble turkey over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. In a nonstick skillet, brown meatballs in small batches over medium heat until no longer pink. Remove from the heat; set aside.
- In a large saucepan or Dutch oven, saute the onion, celery, carrots and potatoes in oil until crisp-tender, about 5 minutes. Add garlic; saute 1 minute longer. Add the broth, tomatoes, tomato paste, parsley, basil and thyme; bring to a boil. Add pasta; cook for 5-6 minutes. Reduce heat; add meatballs. Simmer, uncovered, until vegetables are tender, 15-20 minutes.
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