I got this recipe from a friend from church, Kelly. I modified it a bit....and we all really love it! It's easy to make the meatballs ahead of time if you need to, or even make a big batch and freeze them to make soup whenever you get the urge. Note: The soup may thicken up substantially on the second day.....if it's too thick, just add more broth and a little more Italian seasoning when re-heating it.
1/2 cup dried bread crumbs
1/2 cup grated parmesan cheese
2 T. dried minced onions
1 minced garlic clove
2 t. dried basil
1/2 t. each salt and pepper
1 large beaten egg
1 pound ground turkey (or beef)
Mix all ingredients and shape into 1-inch balls. Makes about four dozen. Bake at 350 degrees until browned, about 12-15 minutes.
2 T. olive oil
1 onion, finely chopped
2-3 stalks celery, chopped
1 lb. carrots, sliced thinly
2 garlic cloves, minced
6 cups chicken broth (or beef broth)
1 (28 oz) can canned crushed tomatoes in puree
1 T. Italian seasoning
1/2 t. salt and pepper, or to taste
2 cups dry pasta (whatever desired shape - I used whole wheat penne)
In a large stock pan, saute onion, celery, carrots, and garlic in olive oil. When veggies are slightly tender, add broth, crushed tomatoes, and spices. Bring soup to a simmer over medium-low heat for 15-20 minutes. Then add meatballs and pasta and simmer until pasta is done.
Serve with additional Parmesan cheese on top, if desired.