Tomato & Turkey Meatball Soup
We have been getting a ton of snow here in New York recently, and when it snows, I crave something warm and comforting. This soup is exactly that! It's a simple tomato soup with some added protein that will keep you full and satisfied.
Tomato & Turkey Meatball Soup
Serves: 7
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Ingredients
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1 tablespoon extra virgin olive oil
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1 cup diced yellow onion
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1 cup diced carrots
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1 cup diced celery
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1 teaspoon salt
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1/4 teaspoon black pepper or to taste
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1/4 cup tomato paste
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28oz can of crushed tomatoes
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5 cups low sodium chicken broth
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1 cup 2% milk
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3 basil leaves
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Parmesan cheese ring (approx. 1 inch)
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1/2 teaspoon garlic powder
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1/4 teaspoon fennel seeds
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1 lb ground turkey
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3/4 cup panko breadcrumbs seasoned with Pecorino Romano
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1 large egg
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pinch of salt
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Instructions
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Heat your extra virgin olive oil in a dutch oven or a large pot on medium heat.
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Once hot, add in your onion, carrot, celery, and 1/2 a teaspoon of salt. Sauté the vegetables for about 7 minute or until soft.
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Add in your tomato paste and thoroughly incorporate it into your vegetables. Then add the crushed tomatoes, broth, milk, garlic powder, fennel seed, 1/2 a teaspoon of salt, basil, and your parmesan rind. Stir everything to combine.
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Bring the pot back to a boil, then cover it and reduce the heat to low. Simmer for 40 minutes.
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While your soup is simmering, make your meatballs. In a bowl, combine the ground turkey, panko, egg, and a pinch of salt.
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Scoop 1 tablespoon of the meat mixture and form into a meatball. Repeat this with the rest of the meat, and this should make about 30 meatballs.
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Heat a pan on medium-high heat and spray with avocado oil spray. Working in batches, add your meatballs to the pan and sear for 2 minutes on one side. Flip the meatballs over and sear for another 2 minutes before removing them from the pan and setting them aside on a plate.
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After 40 minutes, remove the parmesan rind and blend the soup with an immersion blender or by carefully working in batches with a regular blender.
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Carefully drop your meatballs into the soup. Cover the pot and cook on medium-low for 10 minutes until the meatballs are fully cooked and serve!
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Nutritional Information: (Per Serving)
Serving Size: 1 1/2 cups of soup with approx. 4 meatballs
Calories: 197 calories
Total Fat: 4.6 g
Cholesterol: 62.8 mg
Sodium: 1161.8 mg
Total Carbs: 20.2 g
Fiber: 3.8 g
Sugar: 53.6 g
Added Sugars: 0 g
Protein: 21.3 g
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Key words: tomato soup, turkey meatballs, soup, basil