Turkey Meatball Soup

Turkey Meatball Soup

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From: Diabetic Living Magazine

Homemade turkey meatballs are the star of this hearty soup. Full of spinach, macaroni and carrots and topped with grated Parmesan, this recipe takes just about an hour from start to finish.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¾ cup soft whole-wheat breadcrumbs (1½ slices)
  • ¼ cup bottled light ranch salad dressing
  • 1 large egg white, lightly beaten
  • ground pepper
  • 1 pound ground turkey breast
  • 2 medium carrots, thinly sliced (1 cup)
  • 1 stalk celery, thinly sliced ( ½ cup)
  • 1 tablespoon olive oil
  • 3 cups water
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1 cup multi-grain elbow macaroni
  • 1 cup cherry or grape tomatoes, halved
  • 4 cups packaged fresh baby spinach
  • 2 ounces Parmesan cheese, coarsely grated (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil; coat foil with cooking spray. Combine breadcrumbs, salad dressing, egg white and pepper. Add ground turkey; mix well. Shape mixture into ¾-inch meatballs (about 72). Place meatballs on the prepared baking pan. Bake about 10 minutes or until done (165°F). Set aside.
  2. Cook carrots and celery in hot oil in a large saucepan over medium heat for 5 minutes, stirring occasionally. Add water and broth; bring to boiling. Add macaroni. Return to boiling; reduce heat. Simmer, covered, for 7 minutes or until macaroni is just tender, stirring occasionally.
  3. Add reserved meatballs and tomatoes to soup; heat through. Stir in spinach just before serving. To serve, ladle soup into bowls. If desired, sprinkle with Parmesan.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 230 calories; 6 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 24 g protein; 39 mg cholesterol; 3 g sugars; 409 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 starch, 1 vegetable

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