Turkey Meatball Soup

 

Since fall in right around the corner, and we all want something warm to eat, why not try a soup that is not only delicious but is great for your waistline. My turkey meatball soup is jam packed with veggies that can be changed to your liking. For example, I didn’t include butternut squash but the next time I make it, it sure will include it! Use veggies that you have from the farmers market or your own garden. And surly, don’t skimp on them either. This soup freezes well and is awesome the next day.

 

Turkey Meatball Soup

Serves 4

  • 1 1/4 lb Ground turkey (85% lean)
  • 1 Carton chicken stock or broth
  • 1 can Great Northern Beans
  • 1 Medium onion (1/2 chopped fine for the meat, 1/2 rough chopped)
  • 2 Garlic cloves (finely chopped and separated)
  • 1 cup Carrots (chopped)
  • 1 Celery stalk (chopped)
  • 1/2 cup Bread crumbs
  • 1/8 cup Fresh parsley (chopped)
  • 1 box Frozen spinach (defrosted and squeezed) or 2 cups fresh spinach
  •  S & P to taste in soup and meatballs
  • 1/2 tsp Garlic powder
  • 2 tbsp Butter (unsalted)
  • 1 Egg
  • 1/8 cup Milk
  • 2 tbsp Greek dressing

 

Preheat the oven to 375° and line a baking sheet with tin foil. In a large bowl, combine the turkey,  fine chopped onion, 1 garlic clove, bread crumbs, half the parsley, garlic powder, S & P, egg, milk, and Greek dressing. Use your hand to mix and form the meatballs. It should make about 12 regular size meatballs or 24 mini meatballs. Bake for  35-40 minutes and cool for 5 minutes before putting the meatballs into the soup.

 

While the meatballs cook in the oven, in a large pot, melt the butter on a medium to high heat. Add the carrots, celery, and onion. Cook for about 10 minutes to soften the veggies. Add the garlic, beans, chicken stock, parsley, and S & P. Stir and cover for 10 minutes. Reduce the heat to low and add the spinach. Add the meatballs after they have cooled from the oven.

 

Cover and simmer the soup for about an hour. Serve with garlic bread or biscuits.  As always, enjoy!

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If stock is used, you may need to season the soup more with salt than you would with the broth.

 

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