Mini Turkey Meatball Soup Mini Turkey Meatball Soup

Image: Jeff Coulson

In the morning, pack the soup in an insulated container so it stays warm until lunch. Serve with carrot and celery sticks, a few crackers and a piece of fruit. You can easily double this recipe (to use up a whole package of ground turkey) and serve it for dinner.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2014

Ingredients

Mini Turkey Meatballs:

Method

Mini Turkey Meatballs: In bowl, stir together turkey, egg, oats, Parmesan cheese, garlic, Italian seasoning, mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Shape by 1 tsp into about 40 meatballs; arrange on baking sheet. Refrigerate until needed.

In Dutch oven or large saucepan, heat oil over medium heat; cook onion and garlic, stirring, until beginning to soften, about 2 minutes. Add carrot and celery; cook, stirring often, for 3 minutes. Stir in broth, strained tomatoes, 1 cup water, salt, sugar and pepper; bring to boil. Reduce heat; simmer for 5 minutes.

Stir in pasta and meatballs; bring to boil. Reduce heat to medium and cook, stirring gently, until pasta is al dente and instant-read thermometer inserted in several meatballs reads 160 F (71 C), about 6 minutes. Stir in peas; remove from heat. Let stand until peas are heated through, about 1 minute.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 719 mg
  • Sugars 6 g
  • Protein 19 g
  • Calories 266.0
  • Total fat 12 g
  • Potassium 424 mg
  • Cholesterol 98 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g

%RDI

  • Iron 23.0
  • Folate 25.0
  • Calcium 8.0
  • Vitamin A 32.0
  • Vitamin C 8.0
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Lunch & Dinner

Mini Turkey Meatball Soup

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