Sunday, April 6, 2014

Mini Turkey Meatball Soup

Be prepared to drool a little. I made a new recipe yesterday and it was absolutely amazing!

The recipe I followed was from How Sweet It Is and it was originally a recipe for Mini Chicken Meatball Soup. I, however, have a current love affair with ground turkey so, I adapted the recipe and made it into Mini Turkey Meatball Soup, instead!

Mini Turkey Meatball Soup

Serves: 8


for meatballs

1 lb. ground turkey
1 large egg
1/4 cup grated parmesan cheese
2 tbsp. minced garlic
1 tsp. dried basil
1 tsp. parsley flakes
1/4 tsp salt
1/2 tsp pepper
1/4 cup panko bread crumbs

for soup

2 tbsp canola oil
1 sweet onion, chopped
2 tbsp. minced garlic
4 cups raw spinach
32 oz. low-sodium chicken stock
4 cups water
1 can (14.5 ounces) diced tomatoes
1/3 cup grated parmesan cheese
1 cup small pasta (I used elbow macaroni)


Combine all ingredients for meatballs together in a large bowl and mix until combined. Taking 1/2 tsbp. of mixture, roll into meatballs of desire size.

Heat large pot over medium heat and add 1 tbsp. canola oil. Add onion with a pinch of salt and stir to coat, then let cook until soft and translucent, about 5 minutes.

Add spinach and garlic, stirring continuously until spinach wilts. Turn off heat and set aside.

Heat a skillet over medium heat and add 1 tbsp. of canola oil. Add turkey meatballs and cook for 2-3 minutes, then flip and cook 2-3 minutes more.

Once meatballs are browned, add to the pot containing the spinach and onion mixture. Heat at medium and add in stock, water and tomatoes. Stir gently making sure meatballs have started to float. Bring to a boil, then reduce to a simmer and let cook for 20 minutes.

Add in pasta and parmesan cheese, then cook for 8-10 minutes before serving.

Serve with additional parmesan.

My husband said this is his new favorite soup! It's definitely one of my favorites, as well.

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