Tuesday, 4 November 2014

Turkey Meatball Veggie Soup

This weekend I was on a bit of a soup binge. I know what your thinking, pretty wild weekend eh? What can I say the coolness in the air brings out the wild soup side of me, lol.

I made two different kinds of soups, one being the turkey meatball veggie and the other I will share later into the week. With the snow that was dumped on us yesterday (YUP) you might be in need of a good soup to warm your heart and hopefully melt the snow (wink).

I found this recipe on Skinny Taste which is a great blog to find lighten up versions of your favorite recipes.  This soup is so fresh and hearty and full of goodness. We loved it!


For the Meatballs:

    • 20 oz (1.3 lb) ground turkey breast 93% lean
    • 1/4 cup seasoned whole wheat breadcrumbs*
    • 1/4 cup grated parmesan cheese
    • 1/4 cup parsley, finely chopped
    • 1 large egg
    • 1/4 cup onion, minced
    • 1 clove garlic, minced
    • 1/4 tsp salt

For the Soup:

    • 32 oz container reduced sodium chicken broth 
    • 2 tsp olive oil
    • 1/2 cup chopped onion
    • 1 cup diced carrots
    • 1/2 cup diced celery
    • 2 garlic cloves, minced
    • 2 (14.5 oz) cans petite diced tomatoes
    • Parmesan cheese rind (optional)
    • 1 fresh rosemary sprig
    • 2 bay leaves
    • 2 tbsp chopped fresh basil
    • 1/4 cup chopped fresh Italian parsley
    • 1/2 tsp kosher salt and fresh black pepper
    • 8 oz zucchini, diced
    • 2 cups chopped fresh spinach
    • extra parmesan cheese for garnish (optional)


Preheat oven to 400°F.

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes.

Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Add the broth, tomatoes, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. 

Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed. Serve with extra grated cheese on the side if desired.

Let there be soup!

1 comment: