Mini Turkey Meatball Vegetable Soup
Preheat oven to 400 degrees. Form into 1” meatballs. I like to use a cookie scoop. Place on a baking sheet. Bake 12 minutes. Meanwhile, add 1 T. of oil into a large pot and cook the onions, carrots, celery bag on medium high heat for 4-5 minutes. Add broth and tomato container. Stir. Cook on low for 20 minutes. Add in the meatballs, zucchini, and spinach. Add a lid and cook for another 5 minutes. Serve with a sprinkle of Parmesan cheese.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
Calories
460
% Daily Value*
Total Fat 18g .......... 23%
Saturated Fat 6g .......... 30%
Trans Fat 0g
Cholesterol 155mg .......... 52%
Sodium 1,080mg .......... 47%
Total Carbohydrate 28g .......... 10%
Dietary Fiber 7g .......... 25%
Total Sugars 9g
Includes 2g Added Sugars .......... 4%
Protein 42g
Vitamin D 1mcg .......... 6%
Calcium 260mg .......... 20%
Iron 4.8mg .......... 25%
Potassium 980mg .......... 20%
*Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
Turkey, diced tomatoes, chicken broth, vegetables (onion, zucchini, carrot, spinach, celery), meatballs [turkey, egg, Parmesan cheese (milk, cultures, salt, enzymes), onion, parsley, salt], Parmesan cheese (milk, cultures, salt, enzymes), garlic, fresh basil, rosemary, bay leaves, kosher salt, black pepper.
Allergen Statement
Contains: Milk, Egg