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Bliss cooks: Vegetable and turkey meatball soup

posted on March 2, 2011 at 5:25 pm

Vegetable and turkey meatball soup

I got a lot of requests for this recipe after I mentioned making it one night on my Twitter account (follow me here). It’s super low in calories, very filling, a great way to pack loads of vegetables into one meal and even better the next day. If you are on Weight Watchers like I currently am, it’s 6 points for one serving (about 1 1/2 cups of soup and 4 meatballs).

I have to say the meatballs were pretty darn good and may even try them over spaghetti sometime soon. If you’d like to do that, simply add the meatballs to your tomato sauce after you take them out of the oven and braise them for about 20 minutes. They also freeze very well if you’d like to make a big batch and use them as needed. You can also leave out the meatballs for a vegetarian friendly vegetable soup. Add a little squeeze of fresh lemon juice and fresh herbs (dill is a favorite) to make it special.

Hope you enjoy it and please let me know if you have any questions.

Ingredients
8 oz. 99% fat-free raw ground turkey breast
8 oz. Turkey, ground, regular, raw
8 cups of homemade chicken broth (get low sodium if using pre-made)
1 egg
1/2 cup of Panko bread crumbs – plain
1 cup of broccoli
1 cup of carrot
2 cups of shredded kale
1 cup of celery
1 cup of diced tomatoes (fresh or canned with no salt added)
1 cup of onion
4 cloves of garlic
1 cup of summer squash
1 cup of zucchini
1 Tbsp of olive oil

Instructions
Preheat oven to 400.
Dice all vegetables and mince garlic finely.
In a large bowl, combine turkey, panko, egg, salt, and pepper. Form into meatballs the size of a golf ball.
Line cookie sheet with foil and spray with cooking spray (you can use a light coating of oil if you don’t use sprays). Place meatballs on pan and place in oven. Cook until they have firmed up and are lightly browned–about 30 minutes.
While the meatballs are cooking, add olive oil to large dutch oven and saute garlic and onions until softened.
Add all vegetables (except broccoli and kale) to the garlic and onion and cook until they are softened.
Add stock to the vegetables and cook until the flavors have married. Adjust seasoning.
Add kale, broccoli and meatballs to the soup and cook until done.

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5 comments

  • Re: Bliss cooks: Vegetable and turkey meatball soup
    posted by: Kimbo · March 2, 2011  10:49 PM

    This looks really great. I love meatballs in soup. I also love turkey in soup… way more than I like chicken, actually.

  • Re: Bliss cooks: Vegetable and turkey meatball soup
    posted by: Elizabeth · March 15, 2011  9:18 AM

    Jennifer – I started this soup on Saturday evening and finished it up for supper on Sunday – it’s absolutely delicious. A new favorite and EXCELLENT for “dieting” and feeling healthy. I added diced red pepper (because I had one) and at the end, threw in escarole with the kale and broccoli. Super easy. Very, very yummy. Thank you so much for sharing!

  • Re: Bliss cooks: Vegetable and turkey meatball soup
    posted by: blissfulglutton · March 15, 2011  9:36 AM

    So glad to hear that, Elizabeth! The beauty of the soup is you can throw any veggies you have on hand. I’m making a meatless version today.

  • Re: Bliss cooks: Vegetable and turkey meatball soup
    posted by: blissfulglutton · March 15, 2011  9:36 AM

    So glad to hear that, Elizabeth! The beauty of the soup is you can throw any veggies you have on hand. I’m making a meatless version today.

  • Re: Bliss cooks: Vegetable and turkey meatball soup
    posted by: MaryMargaret Popova · April 7, 2013  7:03 PM

    This was a great Sunday night meal for my family with allergies and sinus aggravations driving us crazy…we could taste it!

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