Pasta Meatball Stew

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 8 servings


1 pound ground turkey breast
1 egg
1/4 cup dry bread crumbs
1/4 cup skim milk
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1 cup chopped onion
2 garlic cloves, minced
1 tablespoons all-purpose flour
1-1/2 cup low-sodium beef broth
1 can (12-1/2 ounces) no-salt-added tomatoes, diced and undrained
1 bay leaf
3/4 teaspoon dried thyme
1-1/2 cups sliced carrots
1-1/2 cups chopped zucchini
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 tablespoon minced fresh parsley
2 cups cooked pasta


Combine the first six ingredients; mix well. Shape into 1-inch balls. In a dutch oven coated with nonstick cooking spray, brown meatballs over medium heat; drain and set aside. In the same pan, cook onions and garlic until onion is tender. Stir in flour. Gradually add broth, stirring constantly; bring to a boil. Cook and stir 1-2 minutes or until thickened. Add tomato paste, tomatoes, bay leaf and thyme; mix well. Add meatballs and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add zucchini and peppers; bring to a boil. Reduce heat' cover and simmer 10-15 minutes or until vegetables are tender. Add parsley and pasta; heat through. Remove bay leaf.


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