- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 470.3
- Total Fat: 12.0 g
- Cholesterol: 113.9 mg
- Sodium: 1,794.1 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 11.1 g
- Protein: 45.6 g
Tiny Turkey Meatball & Garbanzo Bean SoupSubmitted by: BRANLAADEE1
IntroductionThis recipe is adapted from the Biggest Loser. A few ingredients are changed, but not too much. I always use low sodium broth and garbanzo beans, but didnt see any listed, so I just put the regular into the calculator. This recipe is adapted from the Biggest Loser. A few ingredients are changed, but not too much. I always use low sodium broth and garbanzo beans, but didnt see any listed, so I just put the regular into the calculator.
1 Tbs olive oil
1 cup chopped onion
2 cups Fat Free Swanson Chicken Broth
2 cups Classico Spicy Red Pepper Pasta Sauce
1 15ounce can, Chickpeas (garbanzo beans), drained
1 tsp Red Pepper Flakes, or to taste
20 oz Jennie-O Extra Lean Ground Turkey
1/2 tsp ground black pepper
1/2 cup oats
1 tsp garlic salt
1 10ounce Spinach, fresh
2 Tbs grated Parmesan Cheese
Makes 4 servings.
1. Heat a large pot over high heat with olive oil. Add onions and saute until softened. Add chicken broth, marinara sauce, beans, and crushed red pepper flakes until mixture comes to a simmer.
2. While mixture comes to a simmer, season ground turkey with garlic salt, ground red pepper, and ground black pepper. Add in oats and egg, mix well. Roll turkey into about 40 meatballs.
3. Next, stir spinach into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning.
4. Ladle into 4 large bowls and top with pecorino. Although no actual salt is called for in this recipe, please add it as you see fit.
Number of Servings: 4
Recipe submitted by SparkPeople user BRANLAADEE1.