I was flipping through Fitness magazine a few months ago and I came across this recipe for turkey meatball minestrone.  It was amazing.  I actually made it twice in one week.

Yesterday I shared my meatball recipe which is super easy and you make plenty for a batch or two of this soup.  Trust me, you might just want to double this recipe to start with.  It almost tastes like my favorite soup from Olive Garden, zuppa tuscana.  I altered the recipe a tad because some items weren't available around here.

Here's what you need:

• 12-15 tasty turkey meatballs (you can use frozen too, but I promise you they won't be as good!)
• 1 bunch of kale, washed and chopped- don't be afraid to try it!
• 1 box of reduced sodium chicken stock (4 cups)
• 2 cups of water
• 2 tbl of tomato paste
• 2 cloves of garlic 
• Pinch of red chile flakes (optional)
• 1 can of cannellini beans, washed and rinsed
• 1 cup whole grain elbow noodles (or any pasta you like)
• 1 carrot, 1/4 cup red onion, chopped
• Parmesan cheese for topping

1.  Pour a touch of olive oil to a large pot, heat to medium heat.  Add carrots, onion and garlic.  Cook until onion is tender, about 5 minutes. 
2. Add to the tomato paste, chile flakes and kale to the pan.  Heat for 1-2 minutes and add chicken stock and water and bring to a boil.  
3. Once boiling, add noodles and simmer for 5-7 minutes.  Next add meatballs and beans and heat both through.  
4. Add salt and pepper to taste and top with cheese.  

Enjoy on a cold winter night!  I hope you like it as much as I do!

Recipe: Tasty turkey meatballs

Ricky is known for his meatballs in our family, but sometimes I just want a simple (and healthier!) alternative.  I was browsing through Fitness magazine last month and I saw a recipe for Turkey Meatball Minestrone that I had to try.  It called for frozen turkey meatballs (which are horrible!) and I knew I should just make up a batch.

These are super easy and realllly tasty.  I promise, I'll share the soup recipe too.  It is absolutely perfect for the cold upcoming months.

Here's what you need:

• 2 packages of turkey meat: 1 plain and 1 spicy Italian sausage links(or sweet)
• 1 cup chopped green peppers, 1 medium onion (I throw in a chopper and then drain in a strainer)
• Italian seasoning, salt & pepper
• About 1 cup of bread crumbs (Italian are best), I usually start with 1/2 cup and add more as needed
• 2 eggs
• 1/2 cup Parmesan cheese, or any Italian you like 
• 2 cloves of garlic

These are super easy, you will be amazed!

1. Preheat your oven to 375
2. Chop onions and green peppers by knife or in chopper.  I like to put them in a strainer and try to get out any extra juices.
3. In a large bowl, remove sausages from casing and combine turkey.  Mix together with your hands (take off those rings!) and add green pepper/onion mixture.  Add seasoning to taste (I like a ton, so I use about a tbl of Italian seasoning)
4. Keep mixing and add eggs, cheese and breadcrumbs.  Don't be afraid to get messy!  Once it looks almost like a meatloaf consistency, you know they are done.  **Ricky likes to make up a little meatball in a skillet to taste the seasonings before he cooks them all up...he's so clever! 
5. Take a cookie cooling rack and place it on top of baking sheet.   You may need 2-3 if you have enough, otherwise you can just rotate once one batch is done. 
6. Roll up the meatballs in about a quarter sized ball.  If you are planning on trying them in a soup, make them smaller
7. Bake about 12-15 minutes.  Just watch until they are golden brown.  

Here's what they look like on the rack, pre-cooked

Enjoy!  They are great with pasta recipes, in subs and soup.  I freeze this batch into about 3 bags for different meals.