Meatball Soup

What is it about a meatball that just makes me smile? Does anyone else feel this way, or am I weird? I just really love meatballs. There really are so many ways to make them and eat them. This soup, for example, is yet another awesome way to enjoy meatballs.

This soup is pure comfort food and I am sure that you will think so, too. I found this recipe in Deceptively Delicious and it has remained one of my favorites. Even though I don’t normally keep purees in my freezer, this soup is still a sinch to throw together because the carrot and sweet potato can easily be steamed or cooked in the microwave and then pureed. An alternative is also to just finely chop up the two vegetables, raw, in a food processor, and then throw it into the soup (separately, of course.) That works just as well 🙂

Meatball Soup

3 ounces whole-wheat pasta shapes, such as bowties or wagon wheels

Nonstick cooking spray

1 tbsp. EVOO

1 small onion, chopped

1 (28 ounce)  can whole peeled tomatoes, with the juice

1/4 cup carrot puree

1 1/2 tsp. salt

3 cups beef or chicken broth


3 slices whole-wheat bread, cubed

1 large egg, lightly beaten

1/4 cup milk

2 tbsp. grated Parmesan cheese, plus more for serving

1/4 tsp. pepper

1/4 tsp. paprika

1/2 lb. lean ground turkey

1. Cook the pasta in a large pot of salted water according to directions until al dente. Drain and set aside.

2. Coat a large pot with cooking spray and set it over medium-high heat. When the pot is hot, add the oil and then the onion and garlic. Cook, stirring often, until the onion is softened but not browned, 3 to 4 minutes.

3. Puree the tomatoes and their juice with the carrot puree in a food processor or blender, then add to the pot along with 1/2 tsp. salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.

4. Meanwhile, put the bread in a large bowl. Add the egg, sweet potato puree, milk, parmesan, 1 tsp. salt, the pepper, and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into *mini-meatballs 1/2-inch in diameter. {*Or you can cheat like I sometimes do and use pre-made turkey meatballs :)}

5. Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the center, 12 to 15 minutes. Stir in the pasta when ready to serve and eat. Sprinkle with Parmesan.

6. Enjoy all that yumm,y wholesome goodness!
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