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Lemony Greek Turkey Meatball and Macaroni Soup

Lemony Greek Turkey Meatball and Macaroni Soup
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Prep Time: 15 min Serves: 4
Cooking Time: 18 min Yield: 8 cups
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Our healthy meatballs are made from lean turkey. And we give this soup a Greek twist by tossing in fresh dill, lemon and garlic.



1. In a large bowl, whisk the egg. Add the turkey, breadcrumbs, 1 tablespoon of dill and 1/2 teaspoon of salt; evenly combine.
2. Form mixture into 12 meatballs; set aside on an unbleached parchment paper-line plate.
3. Add the broth, lemon juice (3 tablespoons), garlic and 1/2 teaspoon salt to a large saucepan or stockpot and bring to a boil over high.
4. Gently stir in the meatballs and macaroni and bring back to a boil. Reduce heat to medium-low and simmer uncovered until meatballs and pasta are done, about 12 minutes, stirring occasionally.
5. Stir in (thawed) peas and simmer until heated through, about 1 minute. Adjust seasoning.
6. Ladle into bowls, sprinkle with 1 tablespoon dill and lemon zest, and serve. (Hint: Got calories to spare? Finish with crumbled feta cheese for a touch of luxuriousness.)

PC: Jackie Newgent


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