Turkey Meatball Soup Recipe
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5.0
3 reviews
Excellent
Turkey Meatball Soup Recipe
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This turkey meatball soup is hearty, filling, and delicious! Tender turkey meatballs, pasta, and fresh herbs in a tomato broth make this one tasty soup.
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Ingredients
Meatballs:
- 2 slices whole wheat bread
- 1/4-1/2 cup skim milk
- 1/2 pound lean ground turkey
- 1 teaspoon dried oregano
- 4 cloves garlic minced
- 1/2 small onion grated
- 1 egg
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- salt & pepper to taste
Soup:
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 5 cloves garlic minced
- 1 (5.5 ounce) can tomato paste
- 1 (28 fluid ounces) can diced tomatoes with juices
- 4 cups vegetable broth
- 2 cups water
- 3/4 cup macaroni (or other tubular pasta)
- salt & pepper to taste
- Handful basil torn
- parsley chopped, to taste (optional)
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Instructions
- Preheat oven to 375F and move the rack to the middle position.
- Tear the bread into small pieces and add them to a large bowl. Add 1/4 cup of the milk to the bowl and give it a stir to coat the bread (add more milk if bread seems dry). Let it soak for a few minutes.
- Using a fork, mash the bread until it makes a paste. Add the other meatball ingredients to the bowl and gently mix using your hands. Form into 1" balls and add them to a foil-lined baking sheet.
- Bake the meatballs for 10 minutes (just enough for them to firm up without cooking fully).
- Meanwhile, start cooking the soup. Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5-7 minutes.
- Add the garlic to the pot and cook for 30 seconds.
- Add the tomato paste, diced tomatoes, vegetable broth, and water. Increase the heat to high and bring to a gentle boil. Reduce heat to medium-high (turn it down to medium if needed) and simmer for 10 minutes.
- Add the macaroni and meatballs to the pot. Give it a good stir so the pasta doesn't stick to the bottom. Cook the soup for another 15 minutes over medium heat, stirring occasionally, or until the pasta and meatballs are cooked though.
- Season with salt & pepper as needed. Stir in the basil and top bowls with extra parmesan cheese and parsley (optional).
Notes
- Meatballs can be made by themselves and frozen or made with another sauce etc. Just make sure to bake them in the oven until they're fully cooked (20 minutes or so, will vary based on their size) if you don't plan on finishing cooking them in some type of sauce etc.
- Serves 4-6.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
30g
(10%)
Protein
19g
(38%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
1420mg
(59%)
Potassium
765mg
(22%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1086IU
(22%)
Vitamin C
21mg
(23%)
Calcium
195mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 1420mg | 59% |
| Potassium | 765mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 21mg | 23% |
| Calcium | 195mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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