Ingredients
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1 lb ground turkey
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3 leaves fresh sage
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2 tablespoons vegetable oil
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1 cup yellow squash, diced
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1 cup zucchini, diced
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1 cup peas (fresh or frozen)
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1 quart chicken broth or 1 quart vegetable broth
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1/2 teaspoon white pepper
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1 tablespoon fresh parsley
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1/2 teaspoon thyme
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1/2 teaspoon rosemary
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3 tablespoons cornstarch
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3/4 cup cold water
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1 cup sweet potato, diced
Instructions
- Shred fresh sage leaves and mix with ground turkey.
- Make meat into meatballs using about 1- 2 tablespoons for each one.
- Heat oil in large pot over high heat.
- Add meatballs to pot and cook until brown on all sides, about 6 minutes.
- Remove meatballs from pan and set aside.
- Add vegetables to pot and stir frequently, cooking for 5 minutes.
- Add broth, meatballs and seasonings to pot.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Turn heat up to medium.
- Mix cornstarch with cold water, add to pot and stir until thickened.