Italian Zucchini, Tomato & Turkey Meatball Soup

I don’t know about your part of the world, but here in NJ, we have been getting a LOT of rain! These days immediately put me in the mood for a giant bowl of soup. I’m going to keep things going with the clean eating with this one as well. If you missed the post on what the heck this clean eating thing is all about, please check it out, super important steps i’m taking to lead a healthier life.

This is such a simple soup to make, so simple that my 4 year old did plenty of the work! Quick side note, don’t know if I ever mentioned, but what feels like a million years ago I actually worked as the head cook of a gourmet shoppe.. this was always a hit! Just a handful of ingredients make up this light yet filling Italian Zucchini, Tomato and Turkey Meatball Soup! Both my boys really enjoyed this soup as well… bonus!

1 lb lean ground turkey

1 egg

3/4 cup whole grain (or whole wheat) bread crumbs

handful fresh parsley, chopped

1 tsp garlic powder

salt & pepper

3 large zucchini, medium dice

1- 28oz can whole peeled plum tomatoes, tomatoes separated from juice

10 cups chicken broth (homemade if you have)
1 Tbsp dried oregano
salt & pepper

whole grain elbow pasta or any small pasta, cooked

Start with the meatballs. In a bowl mix all the ingredients together. Form into small sized balls and bake for about 15 minutes at 375 degrees.  I reserved a handful of meatballs to make a little meatball parm for the boys for the following day.

In a large pot, over medium heat, add in just a drizzle of olive oil and the zucchini. Allow to cook until just slightly softened.

This is where the big guy really had his fun. Place all the tomatoes with 1/2 the juice from the can into a bowl, get those hands in there and break up the tomatoes. I don’t mind some bigger pieces but go with what you like. Add the crushed tomatoes and juices into the pot.
~I mean, look at that face!~

              

Season with salt, pepper and oregano. Simmer for 10 minutes. Add in the broth and meatballs. Simmer for 1- 1 1/2 hours. You can serve as is or add in some cooked pasta (zumba night = pasta).