Ravioli and Turkey Meatball Soup
Makes 6 servings
Getting started Equipment you will need: aluminum foil, baking pan and 3 quart sauce pan Preheat oven to: 400o Do right away when you get home: action step 1
½ lb. ground turkey breast
1 Tbsp. Italian-seasoned bread crumbs
1/8 tsp. each: ground sage
3 cups low-sodium chicken broth
1 (14.5oz) can Italian-seasoned diced tomatoes
1 (8oz) can no-salt-added tomato sauce
1 cup chopped celery
1 cup chopped carrots
1 cup frozen green beans, thawed
1 package (7 oz.) refrigerated mini cheese ravioli
1. Line a baking pan with aluminum foil and coat with vegetable cooking spray.
2. In a medium-sized bowl, combine turkey, bread crumbs and spices. Mix well. Shape into 48 meatballs and place on baking pan. Bake for 12 minutes, or until browned.
3. Meanwhile, in a 3-quart sauce pan, combine broth, tomatoes and tomato sauce.
4. Wash and chop celery and carrots. Add to saucepan with tomato mixture. Bring to boil, then reduce heat, cover and simmer until carrots are tender-crisp. Add green beans and ravioli. Cook 5 minutes more or until ravioli is tender and vegetables are soft. Add meatballs. Serve.
Suggested Side Items: your favorite hearty bread and cheese
Tips: Freeze leftover celery for future use. Simply chop celery into ½ - 1 inch chunks. Place 1 cup celery in ziplock bags and freeze for 4-6 months. This method is great for using celery in soups, stews and casseroles, however is NOT recommended for recipes that call for fresh celery. Shopping list: ½ lb. ground turkey breast 1 (14.5 oz.) can Italian-seasoned diced tomatoes Low-sodium chicken broth 1 (8 oz.) can no-salt-added tomato sauce Italian-seasoned bread crumbs 1 (7 oz.) pkg. mini cheese ravioli Celery Carrots Frozen green beans Hearty bread (for side item)
Check for: Seasonings: salt, pepper, sage Cheese