Turkey Meatball and Vegetable Stew

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 stalk celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1 lb. turkey meatballs
• 2 tablespoons fresh parsley, chopped

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are just beginning to soften, about 5 minutes.
2. Add the oregano, basil, salt, black pepper, and red pepper flakes (if using). Cook for another minute, stirring constantly.
3. Add the diced tomatoes and chicken broth. Bring the mixture to a simmer and cook for 10 minutes.
4. Add the turkey meatballs and cook for another 5 minutes, or until the meatballs are cooked through.
5. Garnish with fresh parsley and serve.

Interesting Facts

• This stew is a great way to use up leftover turkey or chicken.
• This stew is also delicious with quinoa or other grains such as barley or farro instead of meatballs.
• This stew can be stored in an airtight container in the refrigerator for up to 3 days.