Turkey Meatball Stoup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 390.1
  • Total Fat: 12.7 g
  • Cholesterol: 88.3 mg
  • Sodium: 1,872.3 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 6.6 g
  • Protein: 34.5 g

View full nutritional breakdown of Turkey Meatball Stoup calories by ingredient
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Introduction

This is a slight variation on Rachael Ray's Spaghetti & Meatball Stoup (basically, we just use ground turkey for the meatballs, whole wheat pasta, and make sure to get the healthier option for chicken broth) This is a slight variation on Rachael Ray's Spaghetti & Meatball Stoup (basically, we just use ground turkey for the meatballs, whole wheat pasta, and make sure to get the healthier option for chicken broth)
Number of Servings: 5

Ingredients

    Ingredients
    2 tablespoons extra-virgin olive oil, 2 turns of the pan
    1 carrot, peeled and chopped into a small dice
    1 medium yellow skinned onion, chopped
    2 small ribs celery from the heart, chopped
    3 cloves garlic, chopped
    3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
    3 cups chicken stock/broth, available in a box on the soup aisle
    1 pound ground turkey
    1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
    1/2 cup Italian bread crumbs, a few handfuls
    1 large egg, beaten
    2 tablespoons chopped parsley leaves
    1/2 pound spaghetti, broken in half
    1 cup basil leaves, torn or shredded

Tips

In case you're curious, the recipe tastes just fine w/o the basil. (I almost always forget to put it in at the end!)


Directions

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.

While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.

Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove.

Serving Size: The recipe says 4 servings; we usually get 5 out of it

Number of Servings: 5

Recipe submitted by SparkPeople user SNOWANGELJQ.

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