What you need for the meatballs:

1-1/2 lb. 99 percent fat-free ground turkey
3/4 tsp. garlic salt
oregano, basil, and black pepper

What you need for the soup:

3 celery stalks, chopped
1 large carrot, chopped
1 cup yellow onion, diced
2 garlic cloves, chopped
2 zucchinis, sliced
1 cup green beans, chopped
3 cups green Chinese cabbage, shredded
8 cups low-sodium chicken or vegetable broth
1 can (14.5 oz.) organic diced tomatoes
2 tbsp. tomato paste soup
canola oil cooking spray
optional: a pinch of crushed red pepper flakes

What to do:

Spray canola oil cooking spray in a large soup pot; sauté the celery, carrots, onion and garlic for five to seven minutes on medium heat. Meanwhile, mix turkey and spices in a bowl; set aside. Add broth, canned tomatoes, crushed red pepper flakes, tomato paste, green beans and zucchini to the soup pot. Bring to a boil. Shape turkey mixture into meatballs and gently drop them into the boiling soup. Cover and cook over low heat, stirring occasionally for about 20 minutes. Stir in Chinese cabbage; cook for another 15 minutes until vegetables are tender. You may add any additional vegetables you would like (e.g., chopped red bell pepper, cauliflower, broccoli, sliced mushrooms, etc.).

Makes six servings.

Nutritional info: 280 calories, 4.5 grams fat, 5 grams fiber, 48 grams protein, 19 grams carbohydrates.