Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Healthy Mini Meatball and Stars Soup
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- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 278
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 87 milligrams
- Sodium
- 738 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 21 grams
This flavorful and filling healthy soup is filled with mini turkey meatballs that are packed with veggies, plus tiny star-shaped pasta to add a little fun and heartiness. It’s a great dinner in a bowl that comes together in less than an hour.
- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 278
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 87 milligrams
- Sodium
- 738 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 21 grams
Ingredients
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Directions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the celery, onion and chopped carrot and cook, stirring frequently, until the vegetables start to soften and brown on the edges, about 5 minutes. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the chard and cook, stirring occasionally, until the chard is wilted and soft, about 5 more minutes. Add 12 cups of water, bring to a boil, then reduce heat to medium low and simmer until the flavors are married, about 30 minutes. Taste for seasoning.
- Meanwhile, add the ground turkey, zucchini, grated carrots, egg, garlic powder, onion powder, Worcestershire, 1 tablespoon of the dill, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper to a large bowl. Mix with your hands or a rubber spatula until completely combined. Form the turkey mixture into tiny meatballs, about 1 teaspoon each to make about 44 meatballs.
- Add a few meatballs at a time into the soup to prevent them from sticking to each other. Heat the soup over medium-low heat and bring back to a simmer. Cover and cook, stirring occasionally and using a slotted spoon or small sieve to skim any foam that forms, until the meatballs are cooked through, 6 to 8 minutes. Taste for seasoning. Stir in the pasta and cook, stirring frequently, until cooked through, another 7 minutes. Sprinkle with the remaining 1 tablespoon dill and serve immediately.
Cook’s Note
The soup can be stored in an airtight container for up to 3 days.
