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
- 1½ 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.