This recipe was a little time consuming but SO worth it. It’s filled with many veggies and lean protein, the perfect fall soup.

• Ingredients:

  • Meatballs:
  • 1 lb lean ground turkey
  • 0.5 cups whole wheat bread crumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp fresh or dried parsley
  • 1 large egg
  • 0.25 cups fresh finely grated parmesan
  • 3 cups tomato/pasta sauce
  • Soup:
  • 1tbsp olive oil
  • 1 onion, diced
  • 2 tbsp minced garlic
  • 1/2 cup carrots, diced
  • 1/2 cup celery, chopped
  • 1 5oz box of baby kale
  • 3 bell peppers, diced
  • 1 cup mushrooms, diced
  • 1 can great northern beans, rinsed
  • 2 cans petite diced tomatoes
  • 4 cups vegetable or chicken stock

  Directions:

  For the turkey meatballs, combine all ingredients (except for the sauce) in a bowl and mix well. Form into 1 inch balls and place in a pot with the tomato sauce. Heat on medium temp, stirring occasionally to avoid burning, for about 15-20 minutes or until the meatballs are cooked through. While the meatballs are cooking heat oil in a separate pot. Sauté onions for about 3 minutes. Add garlic and sauté another 2 minutes. Add remainder of vegetables, sauté for 5-10 minutes. Add tomatoes, stock, and beans – simmer for about 10 minutes. Add kale and simmer for 2 minutes. Serve with meatballs and top with fresh parmesan and parsley. Season with salt and pepper to taste.