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!


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



Creamy Broccoli Cheddar Soup

When I first made this soup, I put three different milks in it and it was so heavy.  The second time I made it,  I removed two and something was missing. Finally, I came up with best combination, with few calories (in my opinion).  Some recipes have tons of veggies packed in. By all means, I truly encourage that! (kale would be awesome!)  I found though, after blending the soup, it never became quite as creamy. As always, adjust the recipe to your liking and enjoy what you’re feeding your body.


Creamy Broccoli Cheddar Soup

Serves 4

  • 1 bag Frozen Broccoli crowns
  • 2 cups Chicken or Vegetable Stock
  • 1/3 cup Half & Half
  • 1/2 medium Onion (chopped)
  • 2 Garlic cloves (diced)
  • 1/2 cup Carrots (chopped)
  • S & P to taste
  • 1/4 tsp Onion powder
  • 1/4 tsp Garlic powder
  • 1 tsp Fresh parsley (chopped)
  • 3/4 cup Cheddar cheese (shredded) plus 1/4 cup for topping


First, place the 3/4 of the broccoli, stock, onion, garlic, carrots, S & P, onion powder, garlic powder, and parsley into a pot. Cook on medium high heat until it begins to boil. Turn the heat to low and cook for another 5 minutes or until the carrots have softened.


Once the veggies are completely cooked, remove the pot from heat and use either an immersion blender or a regular blender to smooth the soup. Caution: be very careful because the soup is extremely hot and can cause burns. Blend the soup until your desired consistency. Then put the soup back into the pot and place on the stove on a low heat.


As the soup begins to heat up, add the half & half ,3/4 cup of cheese, and the remaining broccoli. Stir until everything is combined. Cook the soup until it is hot enough for your liking. Serve and top with additional cheese. Enjoy!

*This soup is exceptional with a turkey sandwich or submarine. *










Chicken Wing Soup

Two staples in the Buffalo, New York area are chicken wings and soup. With Buffalo being the city with the best known chicken wings and an area that measures snow in feet, this soup totally makes sense as to why it’s popular there. I spent the first 25 years of my life growing up in a suburb of Buffalo. So, I consider myself an expert in chicken wings and their flavor. This soup is perfect for any sporting event you are tailgating at, any party, and definitely any evening you want an easy but delicious soup.


Chicken Wing Soup

Serves 4

  • 4 Chicken Thighs (seasoned and cooked)
  • 4 cups Chicken stock
  • 2 Celery stalks (chopped)
  • 2 Carrots (chopped)
  • 1 Medium onion (chopped)
  • 2 tbsp Butter
  • 2 Garlic cloves (finely diced)
  • 2 tbsp Ranch dressing
  • 1 tbsp Fresh parsley (chopped)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • S & P
  • 1/4 cup Franks Wing Sauce + extra for topping
  • Blue cheese crumbles (topping)
  • Blue cheese dressing (topping)
  • Rue for thickening (1 tbsp flour and 6 tbsp water, mixed)


First, preheat the oven to 400° and place the cleaned chicken thighs in a baking dish. Sprinkle with S & P and  bake for 35-40 minutes. Let the chicken cool completely. De-bone the chicken and chop into bite size pieces. Set them aside.

While the chicken is cooking in the oven, in a large pot, place the onion, carrots, celery, garlic,and butter. Cook on medium high heat for about 8-10 minutes. Stir frequently, so nothing sticks and everything begins to cook evenly. Add in half the parsley, S & P, garlic powder, onion powder, chicken broth, and hot sauce. Turn the heat to medium low, cover, and let the soup come to a boil.


Once the soup is boiling, turn the heat down to a simmer. Add the chicken and ranch dressing. The dressing will almost look like its curdling but it isn’t. It has lots of oil in it, so it is separating. Stir until it has dissolved into the soup. If you choose to thicken the soup, add in the rue and stir. You can thicken it as much as you would like but just be cautious, this isn’t a stew. Let this cook for another 5-10 minutes.


Ladle the soup and top with wing sauce, blue cheese dressing and crumbles, and parsley. Keep in mind, there is hot sauce in the soup but you can decrease or increase that amount if you choose and the additional on top gives an extra kick. As always, enjoy!








Rustic Tomato Soup

This tomato soup is surely not anything you would find from a can. It has all fresh ingredients and in my opinion, it’s healthy meal option for your family. You can use organic ingredients, if you so choose to and you know exactly what is in it. With no preservatives, you can make extra and freeze the soup for a later date. Plus, as always, it’s easy to make!


Rustic Tomato Soup

Serves 4

  • 2-2 1/2 lbs Roma tomatoes (halved)
  • 2 Garlic cloves (smashed and skin removed)
  • 1 medium White onion (sliced)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp White granulated sugar plus additional for taste
  • 3 tbsp EVOO
  • 1 cup Water or Chicken broth
  • 1/8 cup half & half or heavy cream
  • Fresh parsley (chopped for garnish)
  • Fresh cheddar cheese (grated for garnish)


Preheat the oven to 400°, and line a baking sheet with foil and spray with non stick cooking spray. In a large bowl, combine the tomatoes, onion, garlic, S & P, onion and garlic powder, sugar, and EVOO.  Pour the content from the bowl onto the sheet and spread everything out evenly. Bake for 35-40 minutes or until the skin on the tomatoes begin to peel off. Remove the pan from the oven and cool for 10 minutes.


With a pairing knife, peel the skins off the tomatoes and place everything on the baking sheet in a blender or a deep pot with an Emerson blender. Add the water or chicken broth and blend carefully until the soup is smooth. If you used a blender, pour the mixture into a pot. Add the half & half and turn the heat on to medium. Stir every couple of minutes until the soup boils. This is the time to add additional salt, pepper, and sugar.

Ladle the soup into bowls and add the shredded cheese and parsley. Serve with grilled cheese for the ultimate mind blowing experience. Enjoy!