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Italian Meatball Soup Recipe

Italian Meatball Soup Recipe

8 servings



1 1/2 pound ground turkey

2 eggs

1/4 cup seasoned dry bread crumbs

4 cloves garlic, minced, divided

3 tablespoons Italian seasoning, divided

4 cans reduced-sodium chicken broth

3 cups water

2 cups each: cut green beans, sliced carrots, chopped onions

8 ounces thin spaghetti, uncooked, broken into 2 to 3 inch pieces

2 medium plum tomatoes, coarsely chopped

Salt and pepper, to taste


Mix ground turkey, eggs, bread crumbs, 2 cloves of garlic, and 2 tablespoons Italian seasoning until well blended, shape into 32 meatballs. Saute in lightly greased medium skillet until browned on all sides, 5 to 7 minutes.


Combine chicken broth , water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning in large saucepan, heat to boiling. Reduce heat and simmer, covered, until vegetables are crisp-tender, about 8 minutes. Heat soup to boiling, add pasta, meatballs and tomatoes, Reduce heat and simmer, uncovered, until pasta is al dente, about 7 minutes. Season to taste with salt and pepper.

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