Last weekend, I wanted to make something simple and delicious and something that would make me feel better. My kiddos and I are dealing with a lovely sinus, sore throaty cold. So what could be better for curing an icky cold? They say it’s chicken noodle soup, but I think the secret must be noodles soup with meatballs. So I did my version of little turkey meatball soup.
This makes a ton of soup, but it can quickly be frozen, and it is fantastic for leftovers, which makes life much easier for a lazy mom!
Little Turkey Meatball Soup
This little turkey meatball soup is the perfect soup to serve when you're not feeling well. The warmth of this soup is amazingly savoury.
Ingredients
Meatball Ingredients
1 pound ground turkey
1 edium egg- ¼ cup asiago cheese - grated
2 cloves garlic - pressed- ¼ cup Italian breadcrumbs
1 dash salt
1 dash ground black pepper
Soup Ingredients
2 tablespoons olive oil - for browning meatballs
4 cups baby spinach - organic
64 ounces chicken stock - low-sodium
2 cups water
14 ounces tomatoes - diced- 2 cups elbow macaroni
- 1 ounce asiago cheese - grated
Instructions
Meatball Instructions
- Beat egg with salt and pepper until combined. Add to remaining ingredients in a large bowl and mix gently. Roll into small meatballs (I used a teaspoon measure).
Soup Instructions
- Heat olive oil in a pot over medium heat. Add meatballs in batches and cook until evenly browned, gently turning the meatballs with a spoon for about 2 to 4 minutes. Do not overcrowd the pan with meatballs, or they won’t get nice and brown all over.
- Once all meatballs are cooked, deglaze the pan with half the chicken broth, scraping the bottom of the pan to get all the browned bits picked up. Then add remaining broth, water and canned tomatoes and bring to a gentle boil.
- Once the soup starts to boil, add pasta and simmer for 2 to 3 minutes. Then add meatballs and let simmer for 10 to 12 minutes, stirring occasionally. At this point, the meatballs should be floating, and the pasta should be al dente.
- Add the fresh spinach, stir and let simmer again until the spinach wilts a bit for 2 to 3 minutes. Add salt and pepper to taste, then serve with freshly grated asiago cheese.
Nutrition
Calories: 400kcalCarbohydrates: 44gProtein: 32gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 81mgSodium: 1413mgPotassium: 684mgFiber: 3gSugar: 5gVitamin A: 2570IUVitamin C: 15mgCalcium: 173mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
