Recipe of the Month

LIGHT AND LEAN

TRAINER'S TURKEY MEATBALL SOUP
by chef Devin Alexander

If your training for a marathon and want plenty of carbs in your diet, make it with traditional pasta or for an even healthier choice choose whole wheat pasta that is also high in fiber. If your following a high protein diet muscle building regimen, opt for a low carb pasta.

Turkey Meat Balls

1 lb. extra lean ground turkey breast
2 slices wheat sandwich bread (light and fluffy, not dense), torn into
small pieces
2 large egg whites, lightly beaten
1/2 cup minced sweet (yellow) onion
1/3 cup finely chopped fresh parsley
1/4 cup fat-free grated parmesan cheese
1 Tbsp. garlic salt
1 Tbsp. italian seasoning
Nonstick cooking spray

Preheat oven to 400 degrees F. Spray a baking sheet or pan with cooking spray. In a large bowel, mix all ingredients until well combined. Shape meat mixture into balls 1 1/2 inches in diameter (or as desired) and place on prepared sheet or pan. Place on lower rack in the oven and bake meatballs about 12 min, (less time for balls smaller then 1 1/2 inches) or until no longer pink inside. Remove meatballs from sheet or pan with a spatula, transferring them to the soup pot.

Soup

1/2 cup finely shopped sweet (yellow onion)
8 cups fat-free low sodium chicken broth
14 1/2 oz. can diced tomatoes
2 tsp. dried oregano leaves
8 oz. low carb, traditional penne or whole wheat penne pasta
(approx. 3 cups)
1 lb. low fat turkey meatballs
3 cups fresh spinach leaves (or a 6-oz. ready to serve bag)
Salt and pepper, to taste
Nonstick cooking spray

Spray a large nonstick pot with cooking spray. Over medium heat, cook onion until its sweats. Add chicken broth, tomatoes and oregano and turn heat to high. When boiling, add pasta and turn heat to high. When boiling, add pasta and cook until tender, about 12-15 min. add meatballs, cover and reduce heat to low. Continue cooking 12-15 min, until meatballs are hot through. Add spinach and cook uncovered until it's just wilted, about 1-2 min. Serve hot

Nutritional Facts:

Makes 4 servings per serving . Made with the traditional penne:
479 calories, 55 g protien, 57 g carbohydrate, 3 g fat, 4 g fiber.