RECIPES
Lemony Greek Turkey Meatball and Macaroni Soup
by Livestrong_Recipes | Oct 13, 2016
- PREP
- 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
