Turkey Meatball Soup
Ingredients - 3 cups cut fresh green beans
- 2 cups fresh baby carrots
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon minced garlic
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
- 2 cups frozen corn
Directions - In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Add the tomatoes, meatballs and corn. Cover and cook over medium-low heat for 10 minutes or until meatballs are heated through. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Transfer to a soup kettle. Cover and cook over medium heat until heated through. Yield: 6 servings.
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