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Turkey Meatball Soup

by Jeffrey McCarrell on May 13, 2019

We all know that making ground turkey equals one thing, dry meat. I have tried a few different recipes of the years to not get the end result of dry ground turkey that I choke on. I finally found this recipe and IT IS DELICIOUS! You can put it over the type of rice you like but I prefer it just plain without the carbs. I hope you like it as well!

Turkey Meatball Soup Recipe

Serves 4

Prep time: 15 minutes

Cook time: 35 minutes

The Skinny

Per 1 1/2-cup serving: 416 cal 15 g fat (4 g sat) 33 g carbs 1290 mg sodium 5 g fiber 7.5 g sugar 32 g protein

Ingredients

  • 1 pound lean ground turkey
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons kosher salt
  • 1 large egg, lightly beaten
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 garlic clove, minced
  • 3/4 teaspoon chilli powder
  • 3/4 teaspoon ground cumin
  • 4 cups low-sodium chicken broth
  • 3 cups of water
  • 2 carrots, sliced crosswise into ?-inch disks
  • 2 Roma tomatoes, chopped coarsely
  • 2 tablespoons tomato paste
  • 1 zucchini, diced large
  • 4 wedges Laughing Cow light creamy Swiss cheese
  • 3 teaspoons hot sauce (optional)
  • 1 teaspoon dried oregano
  • 1/2 cup fresh cilantro
  • 1 lime, sliced into 4 wedges
  • Preparation
    1. Using your hands, combine the turkey with the next 6 ingredients (through egg) in a medium bowl and place in the refrigerator.
    2. Heat the oil in a large pot over medium heat until shimmering. Add the onion, garlic, chilli powder and cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.
    3. Add broth and water, increase heat to high and bring to a simmer. Add carrots, tomatoes and tomato paste to the broth, stir to combine and return to a simmer.
    4. Reduce heat to medium-low and roll heaping tablespoons of meat into 1-inch balls, wetting your hands as necessary to prevent sticking, and carefully drop meatballs into the soup. Return to a simmer and cover the pot with a lid. Cook for 15 minutes.
    5. Add the zucchini and simmer uncovered until the zucchini is tender about 10 minutes.
    6. Stir in cheese, hot sauce and oregano.
    7. Serve with cilantro and a wedge of lime.
    8. Buon Appetito!!!

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