Turkey Meatball Minestrone

Turkey Meatball Minestrone

0 Reviews
From: Diabetic Living Magazine

Compared to beef, turkey is lower in calories and saturated fat, which is why the Turkey Meatball is the star of our mouth-watering Turkey Meatball Minestrone soup recipe.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 recipe Base Turkey Mixture (see associated recipes)
  • 2 tablespoons dry whole-wheat bread crumbs
  • 2 tablespoons plain fat-free yogurt
  • ⅛ - ¼ teaspoon crushed red pepper
  • Nonstick cooking spray
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped celery (1 stalk)
  • ½ cup chopped carrot (1 medium)
  • 1 tablespoon minced garlic (6 cloves)
  • 1 teaspoon dried oregano, crushed
  • 1 tablespoon olive oil
  • ¼ cup dry white wine
  • 4 cups reduced-sodium chicken broth
  • 1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained
  • 2 cups chopped kale
  • ¼ teaspoon ground black pepper
  • 4 teaspoons grated Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Prepare the Base Turkey Mixture. Divide mixture in half. Use one half in this recipe for Turkey Meatball Minestrone and save the remaining half for Zucchini & Turkey Lasagna (see associated recipes).
  2. In a large bowl, combine Base Turkey Mixture, bread crumbs, yogurt and crushed red pepper; use clean hands to mix well. Form mixture into 20 meatballs. Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add meatballs to hot skillet; cook until browned and cooked through (165°F) (see Tips), turning occasionally. Immediately transfer meatballs to an airtight storage container. Cover and seal. Chill for up to 3 days (see Tips).
  3. In a 4- to 5-quart pot, heat oil over medium heat. Add onion, celery, carrot, garlic and oregano; cook for 8 to 10 minutes or until tender. Remove from heat. Stir in white wine. Cook for 2 to 3 minutes or until liquid is nearly all evaporated.
  4. Add broth, beans, kale, meatballs and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Sprinkle with Parmesan cheese.
  • Tips: The internal color of a meatball is not a reliable doneness indicator. A turkey meatball cooked to 165°F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.
  • To make ahead, store in airtight storage containers. Cover and seal. Chill for up to 3 days. If meatballs will not be used within 3 days, freeze them for up to 1 month. Thaw in refrigerator for 24 hours before using.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 404 calories; 17 g fat(5 g sat); 8 g fiber; 29 g carbohydrates; 36 g protein; 43 mcg folate; 92 mg cholesterol; 4 g sugars; 4,100 IU vitamin A; 26 mg vitamin C; 168 mg calcium; 3 mg iron; 532 mg sodium; 734 mg potassium
  • Nutrition Bonus: Vitamin A (82% daily value), Vitamin C (43% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 1 fat, 1 starch, 1 vegetable

Reviews 0