ITALIAN MEATBALL SOUP

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> ITALIAN MEATBALL SOUP

>

> Yield: 8 servings (about 2 cups each)

>

> INGREDIENTS

>

> - 1-1/2 pounds ground turkey

> - 2 egg whites

> - 1/4 cup seasoned dry bread crumbs

> - 4 cloves garlic, minced, divided

> - 3 tablespoons Italian seasoning, divided

> - Olive oil cooking spray

> - 4 cans (15 ounces each) reduced-sodium chicken broth

> - 3 cups water

> - 2 cups green beans, diagonally cut into 1/2-inch pieces

> - 4 medium carrots, sliced

> - 2 medium onions, coarsely chopped

> - 8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces

> - 2 medium plum tomatoes, coarsely chopped

> - Salt and pepper, to taste

>

> DIRECTIONS

>

> Mix ground turkey, egg whites, bread crumbs, 2 cloves of

> garlic, and 2 tablespoons of Italian seasoning until well

> blended; shape mixture into 32 meatballs. Spray large saucepan

> with cooking spray; heat over medium heat until hot. Cook

> meatballs until browned on all sides, 5 to 7 minutes.

>

> Add chicken broth, water, green beans, carrots, onions,

> remaining 2 cloves garlic, and remaining 1 tablespoon Italian

> seasoning to saucepan; heat to boiling. Reduce heat and simmer,

> covered until vegetables are almost tender, about 8 minutes.

>

> Heat soup to boiling; add pasta and tomatoes. Reduce heat

> and simmer, uncovered, until pasta is al dente, about

> 10 minutes. Season to taste with salt and pepper.

>

> Nutritional Information Per Serving (about 2 cups):

> Calories: 270, Fat: 8.7 g, Cholesterol: 31.7 mg,

> Sodium: 174 mg, Protein: 19 g, Carbohydrate: 30.2 g

> Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat