Tomato Turkey Meatball Soup

(recipe adapted from "meatball soup", Desperately Delicious by Jessica Seinfeld.

2 1/2 c whole wheat pasta (I used the bowtie pasta, but any would work)
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 x 1 litre jars homemade canned tomatoes (or 2 x 28oz store bought cans)
1/2 c butternut squash puree
6 c chicken stock
6 slices whole wheat bread, cut into small cubes
2 eggs, slightly beaten
1/2 c butternut squash puree
1/2 c skim milk
1/2 tsp pepper
1/2 tsp paprika
2 tsp salt
1 lb lean ground turkey
1 c frozen grean beans



Cook pasta until slightly underdone (it will finish cooking as it sits in the soup). Drain. Set aside.
Heat olive oil in large pot. Saute onion until soft. Add garlic during last minute of cooking.
Puree the tomatoes and butternut squash together in the blender in 2 batches. Add to the onion and garlic mixture. Add 1 tsp salt to the pot. Add the broth, reduce heat to low and simmer for about 15 min.
Meanwhile, put bread into large bowl. Add the egg, puree, milk, salt, pepper and paprika. Mix it around well until all the bread is coated with the mixture. Let it sit until the bread softens. Then, take a fork and mash up the mixture well to ensure that all of the bread chunks are broken up. Add the turkey and mix well with your hands. Form into miniature (1/2 - 1" or so) meatballs. Add the meatballs to the soup pot as you go.
Turn the heat down to low and simmer, covered until the meatballs are cooked through. Should take about 20 minutes or so. Stir in the pasta and green beans.

Makes enough for 1 supper, 1 set of lunches and 2 litres to freeze.