TURKEY MEATBALL TORTELLINI SOUP WITH SPINACH - SKINNYTASTE
This easy, kid-friendly soup is a great way to warm up on a cold winter night. One large bowl is under 300 calories and is very satisfying.
Provided by Gina
Categories Soup
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 18
Steps:
- Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
- Using your (clean) hands, gently mix all the ingredients well until everything is combined.
- Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.
- In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
- When melted, add the celery, onion, carrot & garlic.
- Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
- Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
- When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
- Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
- Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 271 kcal, CarbohydrateContent 26 g, ProteinContent 20 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 89 mg, SodiumContent 1064 mg, FiberContent 3 g, SugarContent 3 g
ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS RECIPE - NY…
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.
Provided by Sarah Copeland
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
- Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
- Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
- Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
- Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
- Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.
Nutrition Facts : @context http//schema.org, Calories 669, UnsaturatedFatContent 19 grams, CarbohydrateContent 49 grams, FatContent 29 grams, FiberContent 2 grams, ProteinContent 51 grams, SaturatedFatContent 8 grams, SodiumContent 1797 milligrams, SugarContent 13 grams, TransFatContent 0 grams
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