Turkey meatballs and kale healthy winter soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Turkey, Ground turkey, 93% lean, 1 lbEgg, fresh, whole, raw, 1 largeRed Onion Raw 1 smallSalt, 1 dash Pepper, black, 1 dashWater 8 cupsCarrots, raw, 1 cup, choppedOlive Oil, 1 tspCelery, raw, 1 cup, diced Brussels sprouts, fresh, 1 cupRed bell pepper, 1 largeKale, 3 cup, chopped Brown rice 2 cups cooked
1.Place turkey, egg, salt, pepper, and chopped onion in bowl and mix all together. You can add any spices you like, like oregon, or parsley or even chicken cube. I avoid any extra calories, so I didn't.
2. Meanwhile, boil water in big pot half way full. When the water boils, make small meat balls (less then quarter size) from your turkey mix and keep them boiling for a few minutes. After they all floating, take them all out, discard the water. I do it to remove extra oil from turkey, if you like your broth then keep it, it can be your soup base.
3. Separately make brown rice based on package instruction.
4. In a small pan add olive oil, and carrots. fry until crispy.
5. Chop celery, brussels sprouts (in quarters), red pepper, kale.
6. Take the big pot that will hold your soup and fill with 8 cups of water (or keep the one that have the broth), boil it. If soup end up too thick you can add more water or broth.
7. Add meatballs, 2 cups of rice, and all the chopped veggies, bring to boil and cook on slow heat for 5 min. Add all necessary spice (salt, pepper, garlic, parsley, cilantro)
Enjoy.
Serving Size: good for 8-10 big servings
2. Meanwhile, boil water in big pot half way full. When the water boils, make small meat balls (less then quarter size) from your turkey mix and keep them boiling for a few minutes. After they all floating, take them all out, discard the water. I do it to remove extra oil from turkey, if you like your broth then keep it, it can be your soup base.
3. Separately make brown rice based on package instruction.
4. In a small pan add olive oil, and carrots. fry until crispy.
5. Chop celery, brussels sprouts (in quarters), red pepper, kale.
6. Take the big pot that will hold your soup and fill with 8 cups of water (or keep the one that have the broth), boil it. If soup end up too thick you can add more water or broth.
7. Add meatballs, 2 cups of rice, and all the chopped veggies, bring to boil and cook on slow heat for 5 min. Add all necessary spice (salt, pepper, garlic, parsley, cilantro)
Enjoy.
Serving Size: good for 8-10 big servings
Nutritional Info Amount Per Serving
- Calories: 183.1
- Total Fat: 6.0 g
- Cholesterol: 63.3 mg
- Sodium: 110.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.5 g
- Protein: 14.8 g
Member Reviews