Turkey Meatball Soup

Ground turkey meatballs, veggies and rich broth make up this Turkey Meatball Soup

turkey meatball soup from recipesfoodandcooking.com

Turkey Meatball Soup Recipe

I made a quick and easy turkey meatball soup for dinner tonight and it is only 4 weight watcher points a serving. I actually did a short cut and used a 12 oz. bag of frozen Mirepox vegetables that you can get at Kroger in place of the carrots, celery and onion.

The meatballs are made of ground turkey, oatmeal, eggbeaters and a spice called Mural of Flavor from Penzey’s. It is one of my go to all purpose seasonings. It has basil, garlic, lemon, shallots and a few other spices. It really is a nice all purpose blend and I use it all of the time. I don’t miss the salt at all.

I met with a trainer today at the Fitness Center and we are good to go. My first session is next Tuesday in the pool. Can’t wait to get going!

Turkey Meatball Soup
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Serves: Serves 4
 
Ground turkey meatballs, veggies and rich broth make up this Turkey Meatball Soup
Ingredients
  • 5 cup(s) fat-free chicken broth
  • 2 cup(s) frozen peas and carrots
  • 1 1/2 cup(s) celery
  • 1 1/2 cup(s) frozen chopped onions
  • 10 oz Turkey, ground, 93% lean/7% fat, raw
  • 1/4 cup(s) uncooked oatmeal
  • 1/4 cup(s) Egg substitute
  • salt and pepper
  • Mural of Flavor (Penzeys)
Instructions
  1. Add broth and vegetables (except peas) to pan. Bring to a boil and cook for 20 minutes over medium heat.
  2. Add ground turkey, egg substitute, oatmeal and seasoning (salt, pepper and any spices you like) to a bowl. Mix well.
  3. Drop meatballs into broth and cook another 15 minutes. Add peas during last 5 minutes of cooking.
  4. Enjoy!
  5. Mary Ellen

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