NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean Ground Turkey

1 Egg White

1 medium Zucchini (spiralized)

1/2 cup Canned Diced Tomatoes

1 cup Low-Sodium Chicken Broth

1/4 cup Diced Onion

1 clove Garlic

1 tsp Olive Oil

1 tbsp Parmesan Cheese

1/2 tsp Dried Basil & Oregano, Salt and Pepper to taste

PREPARATION

• 1

  In a bowl, combine the lean ground turkey with the egg white, a pinch of salt, pepper, and half of the dried basil/oregano. Form small meatballs, about 1 inch in diameter.

• 2

  Heat olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, cooking until softened and translucent.

• 3

  Gently brown the turkey meatballs in the saucepan, turning them to ensure even cooking. Avoid breaking them apart.

• 4

  Pour in the low-sodium chicken broth and add the diced tomatoes. Bring the mixture to a simmer and let it cook for about 10 minutes until the meatballs are fully cooked and the flavors meld together.

• 5

  While the soup simmers, spiralize the zucchini to create noodles.

• 6

  Add the zucchini noodles into the simmering soup and cook for an additional 2-3 minutes, until they are just tender but still hold a bit of crunch.

• 7

  Taste and adjust seasoning with salt, pepper, and the remaining herbs if needed.

• 8

  Ladle the soup into bowls and top each serving with a sprinkle of Parmesan cheese before serving.