Welcome to Fool Your Family Friday!
For those of you who many be new to my blog, you can get the scoop on FYFF by clicking here.
Before we get to today's recipe, I just wanted to tell you how much I've enjoyed reading all of your e-mails telling me stories of how YOU'VE fooled YOUR families! Way to go gals!
Today's recipe is
MEATBALL SOUP
3 oz. whole-wheat pasta shapes
nonstick cooking spray
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28 oz) can whole peeled tomatoes, with their juice
1/4 cup carrot puree
1 1/2 teaspoons salt
3 cups reduced-fat low-sodium beef or chicken broth
3 slices whole-wheat bread, cubed
1 large egg, beaten
1/4 cup sweet potato puree
1/4 cup nonfat milk
2 tablespoons grated Parmesan, plus more for serving
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 pound lean ground turkey
1. Cook the pasta, drain and set aside.
2. Coat a large pot with cooking spray and set it over medium-high heat. When the pot is hot, add the oil, onion and garlic. Cook, stirring often, until the onion is softened, but not brown, 3-4 minutes.
3. Puree the tomatoes and their juice with the carrot puree in a food processor or blender, then add to the pot along with 1/2 teaspoon salt. Add the broth, reduce heat to low, and simmer, covered, for 10-15 minutes.
4. Meanwhile, put the bread in a large bowl and add the egg, sweet potato puree, milk, Parmesan cheese, 1 teaspoon salt, the pepper and paprika and let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into mini-meatballs 1/2 inch in diameter. This is a great step for the kiddos to help with!
5. Add the meatballs to the pot and simmer until they are no longer pink in the center, 12 - 15 minutes. Stir in the cooked pasta and serve.
Have a super Friday!
I'll be back tomorrow with a new sketch from Lauren and samples from me and the rest of the team.
See ya then,
For those of you who many be new to my blog, you can get the scoop on FYFF by clicking here.
Before we get to today's recipe, I just wanted to tell you how much I've enjoyed reading all of your e-mails telling me stories of how YOU'VE fooled YOUR families! Way to go gals!
Today's recipe isMEATBALL SOUP
3 oz. whole-wheat pasta shapes
nonstick cooking spray
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28 oz) can whole peeled tomatoes, with their juice
1/4 cup carrot puree
1 1/2 teaspoons salt
3 cups reduced-fat low-sodium beef or chicken broth
3 slices whole-wheat bread, cubed
1 large egg, beaten
1/4 cup sweet potato puree
1/4 cup nonfat milk
2 tablespoons grated Parmesan, plus more for serving
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 pound lean ground turkey
1. Cook the pasta, drain and set aside.
2. Coat a large pot with cooking spray and set it over medium-high heat. When the pot is hot, add the oil, onion and garlic. Cook, stirring often, until the onion is softened, but not brown, 3-4 minutes.
3. Puree the tomatoes and their juice with the carrot puree in a food processor or blender, then add to the pot along with 1/2 teaspoon salt. Add the broth, reduce heat to low, and simmer, covered, for 10-15 minutes.
4. Meanwhile, put the bread in a large bowl and add the egg, sweet potato puree, milk, Parmesan cheese, 1 teaspoon salt, the pepper and paprika and let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into mini-meatballs 1/2 inch in diameter. This is a great step for the kiddos to help with!
5. Add the meatballs to the pot and simmer until they are no longer pink in the center, 12 - 15 minutes. Stir in the cooked pasta and serve.
Have a super Friday!
I'll be back tomorrow with a new sketch from Lauren and samples from me and the rest of the team.
See ya then,
2 comments:
Mmmm, yummy looking meatballs. Thanks for the recipe, Mackenzie. I can see you're a good cook. Can I come to dinner? LOL!
Maria
enjoy these recipes each week
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