1 recipe of Italian Meatballs
1-2 T. olive oil
1/2 onion, chopped
4-5 cloves garlic, minced
64 oz. lower sodium chicken broth
28 oz. can organic crushed tomatoes
1 T. Italian seasoning (I used parsley, oregano, basil, crushed red pepper, pepper)
2 carrots, peeled and diced
1 c. small quinoa pasta (like macaroni)
2 c. spinach, thinly sliced
Make meatballs. In large pan, heat olive oil. Saute the onions and garlic until translucent. Add broth, tomatoes, and Italian seasoning. Heat to boiling. Gently add the meatballs, carrots, pasta, and spinach. Reduce heat to a simmer and cook for 10 minutes or until pasta is cooked and carrots are tender. Eat before pasta gets mushy.
Italian Meatballs
1/2 lb. ground turkey
1/2 lb. chicken sausage (I get at Harmons)
2 eggs, beaten
1/4 c. plain bread crumbs (can use panko bread crumbs)
2 T. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1/4 c. dehydrated onion
1 clove garlic, minced
1 tsp. kosher salt
1/2 tsp. pepper
Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside. Gently combine all ingredients in medium bowl. Shape the meat mixture into meatballs. A cookie scoop works great. Place meatballs on the prepared baking sheet. Place the baking sheet in the oven and cook for 7-10 minutes or until the meatballs are becoming brown and fragrant. They will finish cooking when put in the soup.
I adapted this recipe from one my sister in law gave me that was published in the cookbook "Our Best Bites",
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