Average Rating: 4.9TOTAL TIME: Prep: 30 min. Cook: 40 min.
YIELD: 6 servings.Ingredients
- 2 large egg whites, lightly beaten
- 1/2 cup seasoned bread crumbs
- 1 tablespoon grated Parmesan cheese
- 4 teaspoons Italian seasoning, divided
- 1 pound lean ground turkey
- 3 medium carrots, sliced
- 3 celery ribs, finely chopped
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/4 teaspoon pepper
- 1/2 cup ditalini or other small pasta
Instructions
- 1. In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls.
- 2. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink.
- 3. Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- 4. Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.
Nutrition Facts
1 cup: 258 calories, 10g fat (2g saturated fat), 60mg cholesterol, 783mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 21g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
