Turkey Meatball Soup
I made a quick and easy turkey meatball soup for dinner tonight and it is only 4 points a serving. I actually did a short cut and used a 12 oz. bag of frozen Mirepox vegetables that you can get at Kroger in place of the carrots, celery and onion.
I met with a trainer today at the Fitness Center and we are good to go. My first session is next Tuesday in the pool. Can’t wait to get going!
Turkey Meatball Soup
Ingredients:
5 cup(s) fat-free chicken broth
2 cup(s) frozen peas and carrots
1 1/2 cup(s) celery
1 1/2 cup(s) frozen chopped onions
10 oz Turkey, ground, 93% lean/7% fat, raw
1/4 cup(s) uncooked oatmeal
1/4 cup(s) Egg substitute
salt and pepper
Mural of Flavor (Penzeys)Directions:
Add broth and vegetables (except peas) to pan. Bring to a boil and cook for 20 minutes over medium heat.
Add ground turkey, egg substitute, oatmeal and seasoning (salt, pepper and any spices you like) to a bowl. Mix well.
Drop meatballs into broth and cook another 15 minutes. Add peas during last 5 minutes of cooking.
Enjoy!
Mary Ellen
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