Meatballs:
1 lb. ground turkey
1 small onion (minced)
1 fresh jalapeno (ribbed & minced)
*ribbed means taking out the seeds and white "ribs" inside the pepper, this is the part that makes the pepper HOT so removing it allows you to enjoy the flavor with out the heat.
1 egg
1 cup Panko
Salt, pepper, garlic, onion powder
In a large mixing bowl mix these ingredients together. Start rolling 1"-1.5" meatballs. Place them on a platter and let them sit in the freezer for 10 mins.
Heat up a large sauce pan and drizzle your olive oil so your meatballs don't stick. you can add your meatballs carefully rolling them until the outside is nicely browned. Then turn off heat and start on your sauce.
Sauce:
1 Tbs minced garlic
1 Tbs Olive Oil
1 zucchini (diced)
2 roma tomatoes (diced)
33.5oz tomato sauce
3 cups low sodium chicken broth
1 can chickpeas (drained and rinsed)
1 cup quinoa elbow pasta (al dente)
In a large pot pour in your olive oil and turn on heat to med-high. Once hot, saute your minced garlic, tomatoes and zucchini.
Season with salt, black, pepper, onion powder & italian seasoning. (I like to add cayenne pepper to everything but if you are not a fan of heat then skip that!)
Once those are about halfway done pour in your tomato sauce, meatballs, chickpeas, chicken broth and (cooked) quinoa pasta.
I added a little extra seasoning once everything was finally in the pot, you can decided what you feel it needs more of!
Let simmer for 30 minutes. Stir very carefully every 10 minutes.
I love to serve this soup with shredded parm on top!
Enjoy!!
