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“This soup is something simple to warm up your family for dinner. You can use Shadybrook Farms or Purdue turkey meatballs to speed up the recipe.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine turkey, finely chopped garlic, 1 1/2 tsp Italian seasoning, 1 1/2 tsp garlic powder, paprika, 1/8 tsp salt and 1/8 tsp pepper. Shape into 36 meatballs.
  2. In a nonstick skillet coated with nonstick spray, brown meatballs in batches in 2 tsp oil until no longer pink. Remove and keep warm.
  3. In a large saucepan coated with nonstick cooking spray, saute the celery, onion, garlic, and carrots in the remaining oil until tender.
  4. Stir in kidney beans, tomatoes, broth, cabbage, green beans, and remaining seasonings.
  5. Bring to a boil. Reduce heat; stir in meatballs. Simmer, uncovered, for 15 - 20 minutes or until green beans are tender.
  6. Sprinkle with cheese.

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