Italian turkey soup <r t>

6 Servings

Ingredients

Quantity Ingredient
½ pounds Ground Turkey
½ teaspoon Fennel Seed, Crushed
½ teaspoon Anise Seed, Crushed
2 Cloves Garlic, Minced
29 ounces Whole Tomatoes, Peeled, Cut, *Note, Undrained
8 ounces Tomato Sauce, **Note
2 cups Water
1 teaspoon Dried Basil
½ teaspoon Salt
½ cup Orzo, Uncooked

Directions

*NOTE: Original recipe used 29 oz no-salt-added stewed tomatoes, undrained... I didn't have any on hand so I used what I had.

**NOTE: Original recipe used no-salt-added tomato sauce Spray nonstick Dutch oven or large saucepan with nonstick cooking spray.

Add turkey, fennel seed, anise seed and garlic; cook over med-high heat until turkey is no longer pink. Add tomatoes, tomato sauce, water, basil, oregano and salt. Bring to a boil. Add orzo; return to a boil. Reduce heat to med-low; cover and cook 12 min or until orzo is tender.

Makes 6 servings (1¼ C each) Prep Time: 25 min

According to original recipe: Cal 150; Fat 4g; Carb 19g; Fib 2g; Pro 10g; Sug 5g; Sod 240mg; CFF 23% Dietary Exchanges: 1 starch, 1 vegetable, 1 lean meat OR: 1 carb, 1 vegetable, 1 lean meat This was quite good. If you have everything assembled it is very quick to put together. Nice for when you don't have a lot of time to stand around and cook.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 125⅒, Fat 3.4g, Carb 13.1g, Fib 1.9g, Pro 9.3g, Sod 660mg, CFF 25⅕%.

Recipe by: Fast and Healthy, Nov/Dec 1996 Posted to Digest eat-lf.v097.n072 by Reggie Dwork <reggie@...> on Mar 17, 1997

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