Mini Turkey Meatball & Ravioli Soup

Mini Turkey Meatball & Ravioli Soup

Ingredients: 

• 1/2 lb. ground turkey breast  (Italian seasoned is best)
• 1 tbsp. breadcrumbs (Italian seasoned is best)
• 1/8 tsp. ground sage
• 1/8 tsp. black pepper
• 1/8 tsp. pink Himalayan Salt
• 1 tbsp.. olive oil
• 2 cloves garlic minced
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1 cup fresh green beans cut into 1” pieces (I use fresh but frozen can be used too) 
• 1 zucchini, (slice into ½ inch thick half-moons)
• ½ package refrigerated mini cheese ravioli (approximately 7 - 9 oz.)
• 32 oz.. low sodium chicken broth
• 1 cups water
• 1 8 oz. can no-salt-added tomato sauce
• 1 14 oz. can petite diced tomatoes
• Fresh Grated Parmesan Cheese (optional topping)

Instructions:

1. Pre-heat oven to 400. 
2. Line baking pan with aluminum foil and coat lightly with vegetable cooking spray. Mix ground turkey with bread crumbs, sage, salt, pepper.
3. Form into 48 meatballs and set onto spray lined pan. Bake for 10-12 minutes or until brown.
4. In a soup pot, heat olive oil. Add in garlic and vegetables and sauté for 5-10 minutes. Season to taste with fresh black pepper.
5. Add chicken broth, tomato sauce, diced tomatoes, and water. Bring to a boil.
6. Add meatballs one at a time. Stir. Bring back up to a boil and reduce heat to medium to simmer for 30 to 45 minutes.
7. Add ravioli and cook for another 10 to 15 minutes. Taste to season. If soup is too thick, add more broth and adjust seasonings.
8. Ladle into bowls and serve. Top with Parmesan cheese if desired.