NUTRITION
Makes 6 servings. Per Serving:
421
Calories
9g
Fat
53g
Carbs
37g
Protein
INGREDIENTS
For the Turkey Meatballs:
– 1 pound ground turkey
– 1/4 cup grated Parmesan cheese
– 1/2 cup cooked quinoa
– 1 large egg
– 4 teaspoons dried parsley or 1/4 cup fresh parsley
For the Soup:
– 1 cup whole-wheat pasta, such as rotini or farfalle
– 1 tablespoon olive oil
– 1 medium onion, peeled and diced
– 2 cloves garlic, peeled and minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1 medium sweet potato, peeled and cut into small cubes
– 1 cup green beans, cut or broken into 1-inch pieces
– Salt and pepper to taste
– 6 cups low-sodium chicken broth
– 1 14.5-oz can of diced tomatoes
– 16 ounces fresh spinach, or 1 box frozen spinach
– 1 15-oz can red kidney beans
– Parmesan cheese
DIRECTIONS
1. To make the Turkey Meatballs: In a large mixing bowl, combine all of the meatball ingredients. Mix well, form into 1-inch balls, and refrigerate until ready to use.
2. Fill a large pasta pot with water and bring water to a boil. Add the pasta and cook about 8 minutes, or until al dente. Drain and set aside.
3. In a large stockpot, heat the olive oil over medium heat. Add the onions and sauté for 2 minutes, then add the garlic and sauté for 2 minutes. Add the carrots and celery and sauté for about 7 minutes, or until the vegetables are soft. Add the sweet potatoes and green beans, season to taste with salt and pepper, and stir. Add the broth and tomatoes, cover, and bring to a boil. Add the meatballs and return to a boil. Reduce the heat to low, then simmer for 20 minutes, stirring occasionally. Add spinach and kidney beans, cover, and simmer for 10 minutes.
4. To serve, spoon 1/3 cup cooked pasta into each bowl, then ladle the soup over the pasta. Sprinkle with Parmesan cheese and serve
