Turkey Meatball Soup
In small bowl, combine egg whites, bread crumbs, cheese and 2 T italian seasoning. Crumble turkey over mixture, mix well. Shape into balls.
Place in a baking pan with cooking spray. Cook at 350 for 10-15 minutes, until no longer pink.
In dutch oven, saute carrots and celery in oil. Add garlic, cook 1 minute longer. Add broth, pepper and italian seasoning. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Stir in pasta, cook 10-12 minutes longer until tender. Stir in meatballs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 192 | ||
Calories from Fat: 38 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 56.2mg | 17 % | |
Sodium 181.4mg | 6 % | |
Potassium 446.7mg | 12 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 15.2g | ||
Protein 20.7g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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