Tiny Turkey Meatball Soup

Another recipe that freezes well, this has become a staple in our house. I frequently make double batches of this soup and freeze in individual servings for lunches or for a quick meal when we aren't cooking for the entire family (i.e, days when the kids have activities and we are home alone). I saw this recipe on "The Biggest Loser" and tweaked it to our liking.

Ingredients:

1 lb. Ground Turkey

2 Cups Marina Sauce (I use Trader Joe's. It's not ideal in that it has soybean oil in it, but I'm willing to deal with that in place of sugar and other preservatives)

2 Cups Chicken Broth

1 Can of Great Northern Beans, drained and rinsed (the original recipe called for chickpeas, but my husband hates them, so I substitute with white beans)

1 Bunch of Broccoli Rabe (I use 1 can of mustard greens, drained, because I can never find the broccoli rabe)

Kosher Salt

Dried Red Pepper Flakes

Asiago Cheese (optional)

Combine marinara, broth, and beans in saucepan. Bring to boil over medium heat.

While the soup base is heating up, mix ground turkey, kosher salt(to taste) and red pepper flakes (to taste) in mixing bowl. Yes, you'll have to use your hands. :) Roll meat mixture into small meatballs.

Once the soup base has come to a boil, drop meatballs into the soup base. Add the mustard greens. (We like it spicy, so I add red pepper flakes to the soup base, as well, to give it an extra kick) Let boil for about 10 minutes.

Serve immediately and top with shredded Asiago cheese.