Loaded with hearty meatballs, tender pasta and vegetables, this soup’s a complete meal in itself. For a touch of color, stir in 5 ounces of fresh baby spinach during the last minute or two of cooking.
2 (32-oz.) cartons lower-sodium chicken broth
1 lb. ground turkey
3/4 cup panko*
1/3 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh sage, divided
3 garlic cloves, minced
1 teaspoon kosher salt
1/4 teaspoon pepper, divided
1 1/2 cups orzo (rice-shaped pasta)
1 carrot, sliced (1/4 inch)(1/2 cup)
1 rib celery, sliced (1/4 inch)(3/4 cup)
1. Bring broth to a boil in large pot over medium-high heat.
2. Meanwhile, combine turkey, panko, cheese, egg, 1 tablespoon of the sage, garlic, salt and 1/8 teaspoon of the pepper in large bowl. Using 1 heaping tablespoon per meatball, form into 24 meatballs.**
3. Add meatballs, orzo, carrot, celery and remaining 1/8 teaspoon pepper to broth; return to a boil. Reduce heat to medium to medium-low; simmer 15 to 18 minutes or until meatballs are no longer pink in center and orzo is al dente, stirring occasionally. Garnish with remaining 1/2 tablespoon sage.
6 (1 2/3 cups) servings
PER SERVING: 380 calories, 13 g total fat (4 g saturated fat), 28.5 g protein, 36 g carbohydrate, 85 mg cholesterol, 1215 mg sodium, 2.5 g fiber
TIPS *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.