Recipe and photo makeover day. I posted this turkey meatballs soup a while back, but since then a Martha Stewart part of me grew up.
My absolutely favourite part of this turkey meatball vegetable soup is leftovers. I usually double the recipe and we eat it for a few days. Usually twice on the day I make it. Kids love this healthy turkey soup and my son has some right away after school and later on for dinner. This soup is also super lean, healthy and super-super easy to make. You will love it, just don’t forget to come back and tell me how much you loved it.:)
See, I’m not joking when I say I double the recipe. I might not have the newest pot on the block but definitely the largest.
This meatball soup with pasta and vegetables is great any time of the year. I have a vivid memory of my grandma making it during hot summer days. We would play outside all morning, then she would call us for lunch. You come in the kitchen and here it is – a bowl of freshly made soup, steam going up in the air, the smell of fresh herbs, with a piece of fresh and soft Ukrainian rye bread. Take me back, bye-bye mortgage.
I love using brown rice pasta for when making a soup because I feel like I’m eating brown rice and not pasta. Makes sense?!:)
I recently discovered these organic bouillon cubes and they are awesome! Although you can use chicken or vegetable stock, homemade or from cartons. I find cubes cheaper and more convenient.
At the end you have to add a few tablespoons of organic butter, a must! It adds nice richness and depth of flavour. A reader left a comment on my Chicken Noodle Harvest Vegetable Soup with this idea and it is delicious! So, thank you Rebecca if you are reading! Now I remembered my grandma used to do that sometimes.
And if you are in a soup mood like me, you might want to check out this healthy Thai Butternut Soup. I have made very similar soup a few times recently but had no time to post it. This recipe from Cooking Light is super similar. The only thing I would use honey or maple syrup instead of brown sugar to keep it clean. Enjoy!Print
Turkey Meatball Soup
- 8 cups water or vegetable/chicken stock
- 2 vegetable/chicken bouillon cubes*
- 2 large carrots, chopped
- 2 large celery stalks, chopped
- 1 small onion
- 1 lb ground turkey, extra lean
- 1 large egg
- 2 cups (8 oz) potatoes, coarsely chopped**
- 1 + 1/2 cup (6 oz) small brown rice or whole wheat pasta, uncooked
- 3 bay leaves
- 1 + 1/2 tsp salt, divided
- 1 + 1/2 tsp ground black pepper, divided
- 2 tbsp butter
- 1/3 cup fresh parsley, dill, green onions or leeks, chopped
- In a large pot, add water or stock and bring to a boil on medium – high heat. Add bouillon cubes, if using water, along with carrots, celery and bay leaves. Cover and cook on low – medium for 10 minutes.
- In the meanwhile, puree onion, egg, 1/2 tsp salt and 1/2 tsp black pepper in a food processor or a powerful blender. Alternatively, you can use grater. Transfer to a medium mixing bowl along with turkey and mix well with your hands. Using a small scoop or your hands, form golf size meatballs and add them to the pot. Add potatoes, bring to a boil, cover and cook on low for 15 minutes.
- Add pasta and cook for 7 minutes if using brown rice pasta or 10 minutes for whole wheat. Add remaining salt, pepper, butter and your choice of herbs. Serve hot.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
*Skip if using vegetable or chicken stock. **If using baby potatoes just cut them in half.
Servings Per Recipe: 6
Amount Per Serving = 2 cups:
Total Fat: 8.4 g
Cholesterol: 84.6 mg
Sodium: 718.1 mg
Total Carbs: 32.0 g
Dietary Fiber: 2.7 g
Protein: 21.8 g
WW Points+: 7