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| | |  | | TURKEY MEATBALL AND CANNELLINI BEAN STEW | | Prep time: 10 minutes Total Time: 30 minutes Serves: 1 | | Tip: Want to Serve Your Whole Family? | | Simply multiply the ingredients to serve the amount you desire. |
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| | 1 teaspoon olive oil | | ½ cup onions diced | | 1 clove garlic, minced | | ½ cup diced celery | | ½ cup carrot, diced | | 5 cooked baby gold potatoes, halved | | ½ cup low sodium chicken broth | | ½ can (14.5 ounces) chopped tomatoes | | ½ can (15.5 ounces) cannellini beans, drained and rinsed | | 4 turkey* meatballs | | Salt & black pepper | | ¼ cup torn basil leaves |
| | 1. In a large saucepan heat the oil over medium heat. Add the onion, garlic, celery and carrot. Cook until beginning to soften. | | 2. Add the potatoes, broth and tomatoes. Bring to a boil, then reduce heat to low and simmer for 10 minutes. | | 3. Stir in the beans and turkey meatballs, simmer for 10 minutes. | | 4. Season with salt and black pepper to taste. | | Garnish with basil. |
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| | *TURKEY MEATBALLS | | Preheat the oven to 375℉. Add the turkey into a bowl and add ½ cup of breadcrumbs, 1 egg, beaten, ¼ cup of finely chopped scallions, 1 teaspoon of italian herb seasoning, 1 clove garlic, minced, ¼ teaspoon of salt, and 1 teaspoon of black pepper. Mix well and divide the mixture into 12 meatballs. Bake for 20 minutes. | | *NUTRITION (PER SERVING): 402 calories, 38 g protien, 64 g carbohydrates, 17 g fiber, 13 g sugar, 1 g saturated fat, 1,441 mg sodium | |
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