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Ingredients Jump to Instructions ↓

  1. 1 egg, lightly beaten

  2. 2 tablespoons quick cooking oats

  3. 2 tablespoons grated Parmesan cheese

  4. 1/4 teaspoon garlic powder

  5. 1/4 teaspoon Italian seasoning

  6. 1/2 pound lean ground turkey

  7. 1 cup chopped onion

  8. 1 cup chopped celery

  9. 1 cup chopped carrots

  10. 1 cup diced peeled potatoes

  11. 1 tablespoon olive oil

  12. 2 garlic cloves, minced

  13. 4 (14 1/2 ounce) cans reduced-sodium chicken broth

  14. 1 (28 ounce) can diced tomatoes, undrained

  15. 1 (6 ounce) can tomato paste

  16. 1/4 cup minced fresh parsley

  17. 1 teaspoon dried basil

  18. 1 teaspoon dried thyme

  19. 3/4 cup uncooked alphabet pasta

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the first five ingredients. Crumble turkey over mixture and mix well. Shape into 1/2-in. balls. In a nonstick skillet, brown meatballs in small batches over medium heat until no longer pink. Remove from the heat; set aside.

  2. In a large saucepan or Dutch oven, saute the onion, celery, carrots and potatoes in oil for 5 minutes or until crisp-tender. Add garlic; saute for 1 minute longer. Add the broth, tomatoes, tomato paste, parsley, basil and thyme; bring to a boil. Add pasta; cook for 5-6 minutes. Reduce heat; add meatballs. Simmer, uncovered, for 15-20 minutes or until vegetables are tender.

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