Mediterranean Veg Soup with Turkey Meatballs

Mediterranian Veg Soup

Ah yes, it’s the day after Christmas–are your pants feeling a bit snug? Perhaps you were snowed in–did you find yourself knee deep in a tray of gingerbread men while trying to keep warm with hot toddies? Well then it was a happy Christmas after all! But now it’s time to regroup and get back to health. Nothing warms you more than a hearty soup and this is just the ticket. Healthy to boot, this soup is loaded with fresh veggies and even your left over turkey from Christmas dinner.

1 cup zucchini – small dice
1 cup yellow squash – small dice
1/2 cup red onion – small dice
1 cup carrot – peeled and small dice
6 oz shitake mushrooms (any type will do really) – sliced
2 tbsp. olive oil
2 cloves garlic – minced
2 x 15 oz cans tomato sauce (not ketchup)
2 quarts chicken / veg broth
2 tbsp. fresh basil – fine chop
1/2 lb. ground turkey breast (rolled into bite size meatballs)

In a preheated soup pot add olive oil for 20 seconds and follow by adding zucchini, squash, onion and carrot on medium heat. Cover and cook, stirring occasionally for 3-4 minutes. Add minced garlic and mushrooms and continue cooking for two minutes or until veg are softened. Add in tomato sauce and broth, stir. Bring to a boil and reduce heat to a simmer. Cook over moderate heat  for 20 minutes.
After 20 minutes add in the raw meatballs and give it a good stir. Don’t worry about putting them raw, they’ll poach in the broth and absorb the flavors.
To finish, add in the chopped fresh basil and season with S&P to taste.

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  1. That soup sounds pretty fantastic! I am feeling the after-effects of some Christmas overeating today, feeling a bit more sluggish and suffering indigestion, and it’ll feel good to get back to normal 🙂

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