Tomato Soup with Turkey Mini Meatballs
Tomato Soup with Turkey Mini Meatballs
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Course: Soup
Cuisine: American
Keyword: Soup, Turkey
Servings: 8 servings
Calories: 238kcal
Author: Chef Bill Collins

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion (peeled and minced)
  • 1 quart chicken stock
  • 2 teaspoons dried oregano
  • 1 cup water
  • 28 oz tomato puree
  • 6 oz tomato paste
  • pounds ground turkey (preferably dark meat)
  • 1 large egg (slightly beaten)
  • ¼ cup grated parmesan cheese
  • 1 teaspoon dried basil
  • salt
  • black pepper

Instructions

  • In a stockpot, pre-heated over a medium heat, add the olive oil and the onion. Sprinkle with salt and pepper, and sauté for 5 minutes, or until the onion has started to soften a bit
  • Add the chicken stock, water, oregano, tomato puree, and tomato paste. Bring to a boil, and simmer for 15 minutes
  • While the stock and tomatoes are simmering, prepare the meatballs: combine the ground turkey, parmesan cheese, basil, salt, and pepper. Roll into mini-meatballs, approximately 1” in diameter.
  • When the onions are cooked through, add all of the meatballs to the soup, and bring to a slight boil. Simmer, covered, for 10 minutes, or until the meatballs are cooked through. Season to taste with salt and pepper

Notes

If you use whole tomatoes instead of puree and you want to puree them for a smoothly textured soup, do this with an immersion blender or food processor before you add the meatballs.
Yield is approximately 2.5 quarts
Nutrition Facts
Tomato Soup with Turkey Mini Meatballs
Amount per Serving
Calories
238
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
76
mg
25
%
Sodium
 
479
mg
21
%
Potassium
 
1071
mg
31
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
28
g
56
%
Vitamin A
 
926
IU
19
%
Vitamin C
 
16
mg
19
%
Calcium
 
78
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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