Description
A delightful summer soup featuring lean turkey meatballs and a medley of fresh vegetables, perfect for warm evenings.
Ingredients
Scale
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 zucchini, diced
- 1 cup fresh green beans, chopped
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil for garnish
Instructions
- Prepare the meatballs: In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, chopped parsley, salt, and pepper. Use your hands to mix until everything is well incorporated. Form the mixture into small meatballs, roughly the size of golf balls, and set aside.
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking until softened and fragrant, about 5 minutes.
- Add the vegetables: Stir in the diced zucchini and chopped green beans. Sauté these for another 5 minutes until they start to soften.
- Combine the base: Pour in the diced tomatoes (with their juices), chicken broth, oregano, and optional red pepper flakes. Bring this delightful mixture to a gentle boil.
- Cook the meatballs: Carefully lower the turkey meatballs into the pot. Lower the heat, cover, and let them simmer for 20-25 minutes.
- Serve and garnish: Once the meatballs are cooked through, ladle the fragrant soup into bowls and finish with a sprinkle of fresh basil on top.
Notes
For alternative cooking, meatballs can be baked at 400°F (200°C) for 20 minutes instead of being simmered.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg