Turkey Meatball Soup

I found this recipe in Muscle and Fitness Hers Nov/Dec 2010. It was delicious. One thing I changed was the meatballs. Before dropping the meatballs into the soup, I broiled them until they had a nice brown color to them. I also put in 6 cups of chicken stock instead of 5 cups.

"This cold-weather favorite is a convenient one-stop shop for protein, vegetables and a ton of nutrients."

Serves 4

1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
2 teaspoons fennel seed
1 14.5 ounce can diced tomatoes
5 cups chicken stock
1 pound ground turkey
1 egg
1/4 cup shredded Parmesan cheese
2 garlic cloves, chopped
1 pinch nutmeg
4 handfuls fresh spinach, kale or collard greens
Salt and pepper, optional
Chopped parsley

Heat a large soup pot to medium heat and add olive oil. Add carrots, celery, onion, and fennel seeds, and cook until light golden brown. Add tomatoes and chicken stock. Bring to a simmer.

Meanwhile, in a bowl combine turkey, egg, Parmesan cheese, garlic and nutmeg. Roll into about 24 balls. Drop meatballs into soup and cook through, 10-15 minutes. Add spinach and cook for an additional 10 minutes.

Season with salt and pepper if desired, and garnish with parsley.



Nutritional Facts: (per serving)
Cal: 256
Protein: 26g
Carbs: 11g
Fat: 12g
Fiber: 4g
Sugar: 2g
Sodium: 832mg