Turkey Meatball Soup

By á-46353

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

Preparation

Step 1

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 Dutch oven. Cover and cook over medium heat until heated through.
Yield: 6 servings.