This dish is perfect for a cold winter day! It’s hearty, healthy and packed with flavor. You can use ground pork or beef instead of ground turkey with great results. Turkey is what I happened to have in my fridge and it didn’t disappoint. My husband absolutely loved it!
Meatballs:
⅔ lb Ground Turkey
⅔ lb Italian Sausage
1 large Egg
¼ cup Breadcrumbs
½ cup Onion; minced
1 teaspoon Garlic Powder
1 Tablespoon Italian Herbs
Salt and Pepper to taste
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Soup:
1 cup Onion; chopped
1 cup Celery; chopped
1 cup Carrot; chopped
1 cup Zucchini; chopped
1 cup Bell Pepper; cored and chopped
1 quart Chicken Bone Broth
28 oz. Italian Stewed Tomatoes
3 cloves Garlic; minced
1 Bay Leaf
1 Tablespoon Dried Italian Herbs
1 teaspoon Garlic Powder
Salt and Pepper to taste
1 ½ cups Pasta
- Add the meatball ingredients to a large bowl and mix until combined.
- Preheat oven to 350°F and form the meat mixture into 30-32 – 1” meatballs.
- Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear the meatballs on all sides then transfer to a baking sheet. Bake until the internal temperature reaches 165°F; about 8 minutes.
- Meanwhile, add another drizzle of olive oil and sauté the vegetables until tender. Scoop in the garlic and continue to cook until fragrant; about 2 minutes. Pour in the canned tomatoes and chicken broth then season with the remaining salt, pepper, Italian herbs and garlic powder.
- Cover and simmer for 10 minutes before adding in the pasta and meatballs. Cook until the pasta is al dente; about 12 minutes.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 