Creamy Tomato Soup with Mini Turkey Meatballs
Creamy and comforting for those cold nights. Packed with protein and veggies
Ingredients
Turkey Meatballs
- 1 pound ground turkey (organic If possible)
- 1/3 cup breadcrumbs or almond flour
- 1 tsp italian seasoning
- 1 tsp red pepper flakes (optional if you like heat)
- 2 tbsp pesto
- salt & pepper - to sprinkle In
Tomato Soup
- 1 28oz can crushed tomatoes
- 1 15oz can light coconut milk
- 4 cups low sodium vegetable broth
- 1 package mirepox blend
- 3 garlic cloves, diced
- 1 tbs olive oil
- 1 tsp italian seasoning
- 1 8oz Eat Banza Pasta (or other small pasta)
- 2 cups fresh spinach (optional)
- 2 tbs pesto
- salt & pepper to taste
Instructions
- Preheat oven to 375f. Grease a large backing pan. In a large bowl mix all the turkey meatballs Ingredients together. Form Into mini meatballs and cook for 15-20 minutes.
- While the meatballs are cooking, heat oil over medium heat In a large pot. Add mirepoix and cook until soften. Then add In garlic. Cook a few minutes more. Then add In tomatoes, cioconutmilk, broth, pasta & seasonings. Stir together then add in meatballs. Bring to a boil then let simmer for 15 minutes.
- Add In spinach and pesto. Taste for seasonings and adjust as needed.
- Serve & enjoy!