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Abdelaziz

Turkey Meatball and Vegetable Soup

Turkey meatballs cooked directly in a light vegetable broth, a comfort-food soup without the heavy tomato base.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6
Course: Main Course
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground turkey 450 g
  • 1/4 cup breadcrumbs 25 g; or almond flour for gluten-free
  • 1 egg
  • 2 cloves garlic minced (1 for the meatballs, 1 for the broth)
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 zucchini diced
  • 6 cups low-sodium chicken broth 1.4 L
  • 1 tsp dried Italian herbs
  • 2 cups baby spinach 60 g; added at the end
  • Salt and black pepper to taste

Method
 

  1. In a bowl, combine the ground turkey, breadcrumbs, egg, 1 clove of minced garlic, salt, and pepper. Roll into 1-inch (2.5 cm) meatballs.
  2. Add the broth, carrots, celery, zucchini, remaining garlic, and Italian herbs to the crockpot. Gently lower the meatballs into the liquid.
  3. Cover and cook on low for 4 hours until the meatballs are cooked through and the vegetables are tender.
  4. Stir in the spinach during the last 10 minutes so it wilts without overcooking.
  5. Taste and adjust seasoning before serving.

Notes

Nutrition is calculated with 93% lean ground turkey. Nutrition values are estimates per serving, calculated from the listed ingredients with standard USDA values. They will vary with brands and portion sizes.