Ingredients: |
Ingredients: 2 cups low sodium chicken broth
2 cups low-fat, salt-free marinara
One 15 oz. can low-sodium chickpeas, drained and rinsed (garbanzo beans)
Crushed red pepper to taste
1 1/3 lb. package lean ground turkey
Nu-Salt
1/2 lb. broccoli rabe, cut into pieces (I use Kale when this is not in season)
2 Tbsp. grated pecorino romano
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Directions: |
Directions:1. Heat a large pot over high heat with chicken broth, marinara, beans, and crushed red pepper flakes until mixture comes to a simmer.
2. While mixture comes to a simmer, season ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs. (Bite size)
3. Next, stir broccoli rabe into the broth and bring it to a simmer. Add meatballs to the broth, cover with lid, and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should simmer. Check soup for seasoning.
4. Ladle into 4 large bowls and to with pecorino. Although no actual salt is called for in this recipe, please add it as you see fit. |
Personal
Notes: |
Personal
Notes: I try to use as much low sodium stuff as I can but most of the time I usually make it with just the regular broth, beans, and marinara that I have on hand and it's fine (probably better, actually). I use grated (not canned) parmesan because I've never been able to find the kind of cheese they call for. This soup is so quick and easy to make and clean up and we love it. It's really good with french bread.
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This recipe for Turkey Meatball Soup - Biggest Loser is from