Servings: 4
Calories: 380kcal
Turkey Meatballs in a savory broth makes a hearty soup, courtesy of Biggest Loser
Ingredients
- 2 cups low-sodium chicken broth
- 2 cups low-fat salt-free marinara sauce
- 15 ounce garbanzo beans - low sodium, drained
- crushed red pepper flakes
- 1.25 lb turkey - lean, ground
- Nu-Salt
- ½ pound broccoli rabe - cut into bite size pieces
- 2-4 tablespoons grated Pecorino Romano - optional
- 2-3 teaspoons olive oil - optional
Popular Swaps
- 1 lb Lean Turkey Meatballs, frozen - in place of hand-formed meatballs
- 1 head Chopped Broccoli Stems and Florets - in place of broccoli rabe
- 1-2 cups Mixed Celery, Carrots, Onions and Squash - in place of the garbanzo beans
Instructions
- Heat a large pot over high heat with chicken broth, marinara sauce, beans (or mixed vegetables) and crushed red pepper flakes until mixture comes to a simmer.
- While mixture comes to a simmer, season lean ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs.
- Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer.
- Check soup for seasoning.
- Ladle into 4 large bowls and top with pecorino and a drizzle of olive oil (if using) for each serving
Spa Index Kitchen Notes
Although no actual salt is called for in this recipe, you may add it sparingly, as you see fit.
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Nutrition
Serving: 1 Serving | Calories: 380 kcal (19%) | Carbohydrates: 26 g (9%) | Protein: 41 g (82%) | Fat: 15 g (23%) | Saturated Fat: 4 g (25%) | Sodium: 420 mg (18%) | Fiber: 5 g (21%)