Turkey Meatball and Vegetable Soup
- 1lb Ground Turkey
- 16oz Chicken Broth
- 16oz Vegetable Broth
- 6 Medium Carrots Cut
- 1 Chopped Onion
- ½C. Chopped Celery
- Pinch Crushed Sage
- Pinch Italian Seasoning
- 2Tbsp Garlic Powder
- 2 Eggs
- 2C. Bread Crumbs
- 2Tbsp Salt
- 5Tbsp Olive Oil
- 4C. Water
- 12oz Small Shell Pasta
Instructions
In a large pot put two Tbsp olive oil and sweat the onions. Add carrots and celery. Stir often till celery half way cooked through.
Pour in the chicken and vegetable broth. Add water. Turn heat up till boiling then down and let simmer.
Mix the bread crumbs, 1Tbsp salt, sage, garlic and italian seasoning in a large bowl.
Add the turkey and eggs to the bowl. Mix well. Make balls and add to hot skillet with the remaining olive oil.
Brown meat balls and add to pot with soup.
Let soup simmer for an hour.
