Melting Pot Soup

Melting Pot Soup


Makes 6 servings. Per Serving:











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



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