Turkey Meatball and Vegetable "Stoup"

There's nothing that says "comfort" on a cold winter's night like a hearty, healthy bowl of piping hot stew or soup. Put all of those descriptive together--and you get---Turkey Meatball Vegetable Stoup! Best of all--it's super simple to make on a busy weeknight after school or work. Here's what you need:

Ingredients:
2 Tbs. Olive Oil
1 yellow onion, chopped
2 large carrots, peeled and thinly sliced (or--try one parsnip, one carrot!)
4 c. chicken broth
1 can diced tomatoes with Italian seasoning
1 lb. lean ground turkey
1/4 c. Italian parsley, chopped
1/2 c. orzo or whole wheat mini shells
1 small head of broccoli, cut into bite sized pieces (baby spinach works nicely, too!!)
Salt and pepper
Parmesan cheese, optional

Here's How:

1. In a large pot, heat the oil over medium-high. Add the onion and cooke, stirring until golden and translucent (about 5 minutes). Next, add the carrots and cook for on minute. Then, add the broth and diced tomatoes. Season with salt and pepper and bring to a simmer.

2. In a large bowl, gently mix the turkey with the parsley, 1 tsp of salt and a pinch of pepper. Combine the mixture well and begin rolling 1" "meatballs" with the palms of your hands. You will end up with about 20 meatballs in total. Gently drop the meatballs, one at a time, into the simmering pot.

1. Now, stir in the pasta and continue to simmer for 5 minutes. When the 5 minutes are up, add in the broccoli and simmer until the meatballs are cooked through and the pasta is cooked al dente (about 5 more minutes). Add your final seasonings and garnish with parmesan (if desired) before serving. Enjoy!

***A nice addition to this dish could be a favorite can of beans---perhaps some Cannellini (White) beans. Try it!***