Meatball and Rice Soup
1 pound ground turkey (or veal)
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 teaspoon garlic salt
1 cup chopped carrots
1 tablespoon olive oil (substitute vegetable oil if desired)
2 cups cooked white rice (more if preferred. Jasmin rice is nice too)
1 or 2 cartons vegetable or chicken broth
Mix meat with spices. Roll into thumbnail-sized balls. Add oil to skillet and sauté meatballs in pan until pink is gone and they are light brown in color. Remove meatballs, leaving juice in pan. Add 1/4 cup water and carrots to juice, cover and sauté until tender.
Heat vegetable broth in a stockpot. Add rice, meatballs, carrots and juice. Stir. Add additional broth as needed for desired thickness.
(Tips from Diane: If you want thicker soup, leave soup to sit on a low burner. The rice will swell and absorb broth. Also: Adjust spices to taste for more or less flavor. The meatballs are great on their own. The may be made ahead for warming in the microwave during the week, or frozen for later. I sub chicken stock for water to add flavor, and sauté chopped onions and a little garlic in GFCF margarine first.)