Meatball Soup

This is a soup that I feel great about feeding to my two year old daughter, Avery, because it is packed with vegetables and is so yummy. I love eating soups in the winter time and this is a fun and delicious recipe.

In a large pot, of salted boiling water, cook until tender (about 10 minutes):
1 medium chopped carrot

Remove carrot and set aside, but keep boiling water for pasta. Add:
4 oz of whole wheat pasta, any fun shape (such as bow ties)

Cook pasta until “al dente” instructions. Drain and set aside. In a large bowl, mix together:
3 slices of bread, cubed
1 beaten egg
1/4 milk
2 tablespoons grated Parmesan
1/4 cup coarsely chopped sweet potato
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 lb ground chicken or turkey

Using hands, form mixture into small meatballs, about 1/2 inch in diameter. Heat 1 tablespoon oil and 1 garlic clove, minced in a large pot. Add meatballs to pot and brown on all sides. Reduce heat to medium low. In a blender or food processor, puree cooked carrot and 1 28 oz can of whole peeled tomatoes. Add to pot of browned meatballs. Additionally add:
3 1/2 cups of vegetable or chicken broth

Bring to a boil and reduce heat simmer on low for 15 minutes, or until meatballs are no longer pink inside. Stir in pasta just prior to serving and sprinkle with Parmesan.

Serves 6

Related posts:

1. Taco Soup