YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Italian Meatball Vegetable Soup
A comforting bowl of Italian-inspired soup featuring tender turkey meatballs seasoned with fresh herbs, simmered in a savory tomato and vegetable broth. This delicious bowl is packed with a variety of vegetables and accented by a light dusting of parmesan, making it a satisfying meal for any time of day.
INGREDIENTS
4 ounces Lean Ground Turkey
1 large Egg
1 tablespoon Grated Parmesan Cheese
1 medium Carrot
1 medium Zucchini
1 cup Canned Diced Tomatoes
1 cup Spinach
1 portion Onion (chopped)
2 cloves Garlic
1 teaspoon Olive Oil
2 cups Low-Sodium Vegetable Broth
Italian Seasoning, Salt & Pepper to taste
PREPARATION
In a bowl, combine the lean ground turkey, egg, and grated parmesan cheese. Mix in a pinch of Italian seasoning, salt, and pepper to form a mixture.
Gently form the mixture into small meatballs, about 1 inch in diameter.
Chop the carrot, zucchini, and onion into bite-sized pieces, and mince the garlic.
Heat olive oil in a large soup pot over medium heat. Sauté the chopped onion and garlic until softened, about 2-3 minutes.
Add the carrot and zucchini to the pot, and cook for another 3-4 minutes.
Gently place the meatballs into the pot and allow them to brown on all sides, about 5 minutes.
Pour in the low-sodium vegetable broth and canned diced tomatoes. Bring the soup to a simmer.
Add the spinach and a pinch more of Italian seasoning. Simmer the soup until the meatballs are cooked through and the vegetables are tender, about 10-12 minutes.
Taste and adjust seasoning with salt and pepper as needed before serving.