turkey meatball soup
A hearty and healthy turkey meatball soup packed with quinoa, spinach, and beans. Perfect for a comforting meal.
Ingredients
Turkey Meatballs
- 0.45 pound ground turkey
- 0.25 cup panko breadcrumbs
- 1 large egg egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped carrots
- 2 celery stalks, chopped celery
- 2 cloves garlic, minced
- 6 cups chicken broth low sodium
- 1 cup cooked quinoa
- 2 cups fresh spinach
- 0.5 cup cannellini beans, rinsed and drained
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper to taste
Instructions
Preparation Steps
- In a medium bowl, combine ground turkey, panko breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Roll into 1-inch meatballs.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add minced garlic to the pot and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Carefully add the turkey meatballs to the simmering broth. Cook for 8-10 minutes, or until cooked through and no longer pink inside.
- Stir in the cooked quinoa and cannellini beans. Cook for another 2-3 minutes to heat through.
- Add the fresh spinach and stir until wilted, about 1-2 minutes.
- Season the soup with salt and pepper to taste.
- Ladle soup into bowls and serve hot.
Notes
This soup can be made ahead of time and reheated. For best results, add spinach just before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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