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.

Source: Diabetic Living Magazine


Recipe Summary

50 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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 degrees F) (see Tips), turning occasionally. Immediately transfer meatballs to an airtight storage container. Cover and seal. Chill for up to 3 days (see Tips).

  • 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.

  • Add broth, beans, kale, meatballs and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Sprinkle with Parmesan cheese.

Nutrition Facts

2 cups
404 calories; protein 35.7g; carbohydrates 29.3g; dietary fiber 7.7g; sugars 4.2g; fat 17.2g; saturated fat 4.8g; cholesterol 92mg; vitamin a iu 4099.6IU; vitamin c 25.9mg; folate 43mcg; calcium 168.5mg; iron 2.6mg; magnesium 48mg; potassium 734.5mg; sodium 532.2mg; thiamin 0.1mg.

2 1/2 lean protein, 1 fat, 1 starch, 1 vegetable