Ravioli and Meatball Soup

Ingredients:

½ pound ground turkey breast

1 tablespoon Italian-seasoned bread crumbs

1⁄8 teaspoon ground sage

1⁄8 teaspoon pepper

1⁄8 teaspoon salt

3 cups low-sodium chicken broth

1 can (14.5 ounces) Italianseasoned diced tomatoes

1 can (8 ounces) no-salt-added tomato sauce

1 cup chopped celery

1 cup chopped carrots

1 cup frozen green beans, thawed

1 package (7 ounces) refrigerated mini cheese ravioli, such as Buitoni

Method:

1 Heat oven to 400°F. Line a baking pan with aluminum foil and coat with vegetable cooking spray. Combine turkey, bread crumbs, sage, pepper, and salt in a bowl; shape into 48 mini meatballs. Bake for 12 minutes, or until browned.

2 In a 3-quart saucepan, combine broth, tomatoes, tomato sauce, celery, and carrots. Boil, then reduce heat. Cover and simmer for 5 minutes. Cut up beans and stir into broth with ravioli. Cook, covered, for 5 minutes. Add meatballs to serve. Makes 8 cups.

Nutrition per 1¼ cups: 203 calories; 17g protein; 3g fat (1g saturated fat); 27g carbohydrate; 3g fiber; 89mg calcium; 2mg iron; 487mg sodium.

nutrition note:

These mini meatballs are worth the effort. They’re tasty and much lower in fat than store brands.

Ravioli and Meatball Soup