Meatball-Mushroom Soup

• Meat

  • 1 lb Ground turkey, lean lean 93 percent

• Produce

  • 2 cans (14 to 15.5 oz. each cannellini beans
  • 2 cloves Garlic
  • 1 lb Mushrooms or cremini mushrooms, mixed
  • 1 1/2 tsp Thyme, dried

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 3 cartons (32 oz. each low-sodium chicken stock, low-sodium

• Oils & Vinegars

  • 1 Cooking spray

• Bread & Baked Goods

  • 4 slices Sourdough bread, whole grain

• Other

  • 1/2 cup Grated plus 1/3 cup shaved parmesan
  • 1 1/2 Large yellow onions--1/2 grated and 1 thinly sliced

Found on rachaelraymag.com

Description

Directions

• In a food processor, pulse bread until minced, or chop with a knife. In a large bowl, whisk the eggs. Mix in the grated onion, grated Parmesan, thyme, garlic and bread; season with salt and pepper. Mix in the turkey. Cover; chill 15 minutes. Form into 36 meatballs (1 rounded tbsp. each). Spray a large pot with cooking spray; heat over medium-high. Add the mushrooms and sliced onion. Cook, stirring often, until the mushrooms soften and the mixture browns, 6 to 8 minutes. Add the stock; bring to a boil. Add the beans and meatballs. Reduce heat to low; simmer until the meatballs are cooked through, about 10 minutes. Season. Ladle the soup into bowls and top with the shaved Parmesan.