Bite-size meatballs made from ground turkey perk up this fun alphabet soup. A variety of vegetables mix in a rich tomato broth seasoned with herbs.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. • COOK: 35 MIN. • MAKES: 9 SERVINGS
1 large egg, lightly beaten
2 tablespoons quick-cooking oats
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/2 pound lean ground turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup diced peeled potatoes
1 tablespoon olive oil
2 garlic cloves, minced
4 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup uncooked alphabet pasta
1. In a bowl, combine the first five ingredients. Crumble ground turkey over the 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 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 the vegetables are tender.