Italian Minestrone With Meatballs
Italian Minestrone With Meatballs
Soup
Ingredients
- 1 onion, diced
- 3 garlic cloves, chopped
- 1 tablespoon avocado or olive oil
- 1 32 ounce and 1 14.5 ounce can Swanson’s Chicken Broth
- 1 28 ounce can mini diced tomatoes
- 4 celery stalks, diced
- 4 carrots, peeled and diced
- 2 potatoes, diced
- 2 zucchini, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 2 teaspoons honey
- 1/2 package frozen peas
Instructions
Have meatballs ready and vegetables cut up. Saute onion and garlic in oil until onion is translucent. Add spices and saute 1 minute. Add broth, tomatoes, celery, carrots, potatoes, zucchini and cooked meatballs. Bring to boil, turn heat down and simmer 40 minutes or until vegetables are tender. Add peas and cook 5 more minutes.
Meatballs
Ingredients
- 1 lb ground turkey or beef
- 1 teaspoon salt
- 1 egg
- 1/2 cup crumbs (bread, rolled oats*, or plain crackers, processed in food processor)
- 2 large garlic cloves
- 1/4 teaspoon pepper
- 3/4 teaspoon Italian seasoning
Instructions
Line the bottom of a broiler pan with foil for quick clean up. Mix all ingredients together, form 1 inch balls, place on broiler pan and bake in a 350 degree oven for 20 minutes.
*Start with 2/3 cup oats and pulse process about 10 times for a 3-5 seconds, occasionally removing the top and stirring with a rubber spatula so the pieces are evenly cut, until there are no more whole pieces. Lite variation: In place of potatoes and peas, try cauliflower and broccoli florets.
