I came across this soup recipe years ago when I was looking for restricted diet foods. It's as good tasting as it is good for you.—Sue Murray, Hershey, Pennsylvania
1 can (28 ounces) no-salt-added diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup chopped carrots
1 cup diced peeled potatoes
1/2 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup uncooked spiral pasta
Directions
In a bowl, combine the first five ingredients. Crumble turkey over mixture; mix well. Shape into 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 20 minutes or until meat is no longer pink; drain.
In a large saucepan coated with cooking spray, saute onion, celery and garlic until crisp-tender. Add broth, tomatoes, tomato paste, vegetables and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in pasta and meatballs. Cook, uncovered, over medium heat for 10-12 minutes or until vegetables and pasta are tender.
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