Vegetable soup with Turkey meatballs, beef broth

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.5
  • Total Fat: 7.6 g
  • Cholesterol: 94.4 mg
  • Sodium: 1,335.1 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 28.7 g

View full nutritional breakdown of Vegetable soup with Turkey meatballs, beef broth calories by ingredient
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High in protein, low in fat. High in protein, low in fat.
Number of Servings: 8


    1, 3/4 lbs 99% lean ground turkey
    2 eggs
    4 cups Beef Broth
    1 cup Chicken Broth (or water)
    2-3 cups of chopped vegetables (i.e. corn, celery, broccoli, green beans, potatoes, carrots, zuchinni, tomatoes)
    1 Med. Onion chopped
    6 oz. Tomato paste
    2-3 tsp of your favorite meat seasoning
    salt and pepper to taste
    2 Tbsp Olive Oil


Start by mixing beef broth, chicken broth (or water) and tomato paste together in a large soup pot. Chop all vegetables and add to the broth mixture.

To prepare meat, place thawed turkey in a large mixing bowl. Mix two eggs, salt, pepper, and seasoning with meat until well incorporated. Form turkey into golf ball or smaller size balls. Place meatballs in large saute pan with olive oil until meat has browned about halfway through.

Add browned meatballs to the soup and cook on med. low until turkey reaches an internal temperature of 165 degrees and vegetables are tender.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CAREYREAGAN.

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