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Lemony Greek Turkey Meatball and Macaroni Soup

by Livestrong_Recipes  |  Oct 13, 2016

Lemony Greek Turkey Meatball and Macaroni Soup
  1. PREP
  2. 15 m
  • COOK
  • 18 m
  • TOTAL
  • 33 m

Our healthy meatballs are made from lean turkey. And we give this soup a Greek twist by tossing in fresh dill, lemon and garlic.

INGREDIENTS

SERVES 4

  • 1 Free Range Large Eggs
  • 8 oz Ground Turkey
  • 1/3 cup breadcrumbs
  • 4 sprigs Dill weed, fresh
  • 1 tsp Sea Salt
  • 6 cups Broth, Organic Low Sodium Chicken (Canadian Version)
  • 1/2 tbsp lemon zest
  • 2 tbsp Lemon Juice
  • 2 garlic clove
  • 6 oz Whole Wheat Elbow Macaroni
  • 1 cup Frozen Green Peas

DIRECTIONS

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.)
7 PC: Jackie Newgent