Turkey Meatball Soup Recipe

Here’s a recipe I adapted slightly from Muscle and Fitness Hers magazine. Both me and my husband (the one who melts a piece of Kraft American cheese on almost everything) give it two thumbs up! He was definitely a little scared of it at first based on the appearance, but it has quickly become one of his favorite meals. He didn’t quite believe me when I told him it was healthy. It looks like a lot of ingredients but it’s pretty basic stuff. Most of the time I already have everything and don’t need to make a special trip to the store! 🙂

UPDATE: When I made this a second time I used a little less fennel seed and doubled-up on the meatballs, tomatoes and spinach. I wanted a heartier soup! I also forgot to add the parsley to the meatballs but we didn’t miss it. I actually think it turned out better the second-time around!

Turkey Meatball Soup (the magazine says 4 servings but we got about 6 servings out of it)

1 TBSP olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
2 tsp. fennel seed
1 can petite diced tomatoes
5 cups chicken stock

1 lb. ground turkey
handful of chopped parsley
1 egg
1/4 cup shredded Parmesan cheese
2 garlic cloves, chopped
1 pinch nutmeg

4 handfuls fresh spinach
salt and pepper (optional)

1. Heat a large soup pot to medium heat and add olive oil. Add the carrots, celery, onion, and fennel seed. Cook until light golden brown. Add the tomatoes and chicken stock. Turn up the heat and bring the mixture to a light boil.

2. While you’re waiting for the pot to come to a boil, in medium-size bowl mix together the ground turkey, egg, Parmesan cheese, garlic, and nutmeg. Roll into about 20 balls and drop into the soup. Wait until you have all the balls rolled out before you drop them into the soup. Otherwise the first balls you drop in the soup will be cooked before the last ones are finished. You to make sure all the balls are cooked at the same rate. Cook the meatballs while the mixture simmers until done, about 10-15 mintues. Add the spinach and cook for an additional 10 minutes.

Be careful when you stir the spinach in with the rest of the soup. If you are too vigorous with your stirring the delicate turkey meatballs will break apart. However, they will still taste delicious! Season with salt and pepper if desired. If you’re OK with the extra carbs, you can serve with a fresh loaf of sliced Italian or French bread. YUM!! 🙂

Nutrition Facts (per serving without bread): 256 calories, 26 g protein, 11 g carbs, 12 g fat, 4 g fiber, 2 g sugar, 832 mg sodium