Italian Zucchini, Tomato & Turkey Meatball Soup

• 1 pound lean ground turkey
• 1 egg
• 3/4 cup whole grain or whole wheat bread crumbs
• 1 handful fresh parsley chopped
• 1 teaspoon garlic powder
• salt
• pepper
• 3 zucchini large, medium dice
• 28 ounces plum tomatoes can whole peeled, tomatoes separated from juice
• 10 cups chicken broth homemade if you have
• 1 tablespoon dried oregano
• salt
• pepper
• elbow pasta
• small pasta

1. Start with the meatballs. In a bowl mix all the ingredients together. Form into small sized balls and bake for about 15 minutes at 375 degrees. I reserved a handful of meatballs to make a little meatball parm for the boys for the following day.
2. In a large pot, over medium heat, add in just a drizzle of olive oil and the zucchini. Allow to cook until just slightly softened.
3. This is where the big guy really had his fun. Place all the tomatoes with 1/2 the juice from the can into a bowl, get those hands in there and break up the tomatoes. I don't mind some bigger pieces but go with what you like. Add the crushed tomatoes and juices into the pot.
4. Season with salt, pepper and oregano. Simmer for 10 minutes. Add in the broth and meatballs. Simmer for 1- 1 1/2 hours. You can serve as is or add in some cooked pasta (zumba night = pasta).

turkey, egg, whole grain, handful fresh parsley, garlic, salt, pepper, zucchini, tomatoes, chicken broth homemade, oregano, salt, pepper, elbow pasta, pasta

Taken from www.yummly.com/recipe/Italian-Zucchini_-Tomato-_-Turkey-Meatball-Soup-1664617 (may not work)