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Meatballs:
12 ounces ground turkey
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 tablespoons dry breadcrumbs
2 tablespoons minced parsley
1 tablespoon water
For the soup:
2 tablespoons olive oil
4 cloves garlic, thinly sliced
2 medium sized zucchini, halved lengthwise and sliced 1/4 inch thick
1/2 teaspoon dried rosemary, crumbled
6 ounces mushrooms, thinly sliced (optional)
3/4 cup canned crushed tomatoes
6 cups canned chicken broth or homemade
8 ounces green beans, cut into 1 1/2-inch lengths
4 ounces spaghetti, broken into 3-inch lengths
1 can (10 1/2ounce) cannellini beans or other small white beans, drained and rinsed
2 tablespoons minced parsley
- For the meatballs: In a medium size bowl, combine the turkey, cheese, egg, breadcrumbs, parsley and water. Shape into walnut size meatballs and set aside.
- For the soup: Heat the oil for 1 minute in a large saucepan or Dutch oven over low heat.
- Add the garlic and sauté for 1 minute, then add the zucchini and rosemary and sauté, stirring occasionally, until crisp tender-about 5 minutes.
- Add the mushrooms (if using), cover and cook for about 7 minutes or until tender.
- Stir in the tomatoes and stock and bring to a boil over high heat. Add the green beans and spaghetti, cover, and boil for 10 minutes.
- Add the meatballs and white beans, lower the heat, cover, and simmer until the meatballs are cooked through and the beans are hot-about 4 minutes.
- Sprinkle with the parsley and ladle into bowls. Serve with Parmesan cheese. About 6 servings.
