This delicious, low-fat soup will take the chill off and leave you feeling satiated. Filled with scrumptious turkey meatballs, pasta, and vegetables, it's a meal the whole family will love.
Turkey Meatball and Vegetable Soup
For the Meatballs:
3/4 pound ground turkey
2 tbsp seasoned whole wheat Italian breadcrumbs
2 tbsp grated parmesan cheese
2 tbsp Italian flat leaf parsley, finely chopped
1 large egg
1 clove garlic, finely minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
For the Soup:
2 tsp olive oil
1 small yellow onion, chopped
2 large carrots, peeled and diced
2 ribs of celery, diced
2 garlic cloves, finely minced
32 oz container reduced sodium chicken broth
1 (28 oz) can petite diced tomatoes
1 fresh rosemary sprig
2 bay leaves
1/4 cup chopped fresh Italian parsley
kosher salt and fresh black pepper, to taste
1 cup orzo pasta
1 medium zucchini, diced
2 cups chopped fresh (or frozen defrosted) kale
extra parmesan cheese for garnish (optional)
Step 1: In a large bowl, combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Using your hands, gently mix all the ingredients well until well incorporated. Take care not to overmix the meat or else your meatballs will be tough. Using a tablespoon measure, scoop out the ground meat mixture and forn into small balls, about a 1/2 inch to 3/4 inch in diameter.
Step 2: Heat olive oil in a large soup pot or Dutch oven oven medium high heat. Add the onions and cook until beginning to appear translucent, stirring occasionally, about 5 minutes. Add the carrot, celery, and garlic and continue to cook for an additional 5 to 7 minutes. Add the chicken stock, diced tomatoes, rosemary, bay leaves, and Italian parsley. Stir to combine and season with salt and pepper. Bring the soup to a boil and then reduce to a simmer. Cook the soup until vegetables are tender, about 15 to 20 minutes.
Step 3: Drop in the meatballs and allow them to cook for 3 to 4 minutes.
Step 4: Next, add the orzo pasta and cook until tender, about 7 minutes.
Step 5: Add the zucchini and kale and continue to cook the soup until the kale is wilted and zucchini has softened, about another 5 to 7 minutes.
Step 6: Serve hot with a sprinkling of parmesan cheese