Tuscan Turkey Meatball Soup

Recipes

Ingredients: 2 tsp (10 mL) Canola Oil; 1 Onion, chopped; 2 cloves Garlic, minced; 1 Carrot, chopped; Half Green Pepper, chopped; 1 tsp (5 mL) dried Oregano leaves; 1 tsp (5 mL) Smoked Paprika; 3 cups (750 mL) Turkey Stock; 2 cups (500 mL) homemade or store-bought Tomato Sauce; 2 tbsp (30 mL) Tomato Paste; 1 batch cooked Turkey Meatballs, thawed (see recipe); 1 cup (250 mL) dried Egg Noodle pasta; ¼ cup (60 mL) freshly grated Parmesan cheese; Chopped Italian Parsley (optional)

Directions: In soup pot, heat oil over medium heat and cook, onion, garlic, carrot, pepper, oregano and paprika for about 5 minutes or until softened. Add stock, tomato sauce and pasta; bring to the boil. Add meatballs and egg noodles and simmer, covered for about 15 minutes or until meatballs are heated through and pasta is tender but firm. Sprinkle each bowl with cheese and garnish with parsley if desired.

Tip: If using frozen meatballs be sure to simmer them for about 20 minutes to make sure they are fully thawed and warmed through.