Hearty Meatball Soup

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  0.5 cup Bread Crumbs, Dry, Plain
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  2 tsp Italian seasoning
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  0.3 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp ½ tsp salt ($0.02)
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  0.3 tsp ¼ tsp black pepper ($0.02)
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  1 lbs Ground Turkey, 99% Lean
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  1 Egg, Whole, Large(44g)
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  3 Carrots(183g)
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  3 Celery(120g)
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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  28 oz Canned Diced Tomatoes
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  28 oz Tomato Sauce
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  4 cup Low Sodium Beef Broth
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  8 oz Pasta, White, Dry (Unspecified Type)
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  2 tbsp Parsley, Fresh
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1In a large mixing bowl, combine the plain breadcrumbs, 2 Tbsp grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Add the ground turkey and egg, then fold everything together with your hands until just combined — do not overmix or the meatballs will be tough.
2. 2Shape the mixture into about 16 meatballs (roughly 2 tablespoons each). Heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in batches if needed, cook the meatballs for 3–4 minutes per side until golden brown on the outside and no longer pink in the center (165°F internal). Transfer to a plate and set aside.
3. 3In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook over medium heat for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
4. 4Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Stir to combine and bring to a simmer over medium-high heat.
5. 5Add the dry pasta and return the meatballs to the pot. Reduce heat to medium and simmer for 10–12 minutes until the pasta is tender and the meatballs are heated through.
6. 6Stir in the fresh parsley and simmer for 1 additional minute. Taste and adjust seasoning if needed.
7. 7Divide the soup evenly into meal-prep containers while hot, leaving a little headspace. Top each portion with an equal share of the grated Parmesan cheese. Cool to room temperature before sealing, then refrigerate for up to 4 days or freeze for longer storage.