Meatball Soup

Meatball Soup

1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup fresh parsley, minced
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound ground turkey
4 cups beef broth
16 ounces kidney beans, rinsed and drained
15 ounces stewed tomatoes
1 carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup elbow macaroni pasta

In small bowl, combine egg, bread crumbs, parsley, Parmesan cheese, garlic salt and pepper. Crumble ground turkey over mixture and mix well until combined. Shape into 1-inch meatballs.

Brown meatballs in large saucepan, then drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes. Add pasta and simmer 10 minutes longer. Serve with warm rolls, rustic bread - or garlic toast!