Turkey Meatball and Chickpea Soup
| Makes 4 servings | Prep time Under 15 minutes | Total time Under 30 minutes |
Nutritional Information
| Calories | 430 | Fat | 15g |
| Protein | 40g | Cholesterol | 105mg |
| Carbohydrates | 33g | Sodium | 300mg |
| Fiber | 7g | Saturated Fat | 4g |
Ingredients
1 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey Breast
crushed red pepper flakes, to taste
2 cups low sodium chicken broth
2 cups low fat salt free marinara sauce
1 (15 ounce) canned low sodium chickpeas, drained and rinsed
1/2 pound broccoli rabe, cut into bite size pieces
2 tablespoons grated pecorino romano
Directions
Season extra lean ground turkey breast with red pepper flakes. Roll turkey into 1/2 inch meatballs. Refrigerate until needed.
Preheat a large pot over medium heat. Add chicken broth, marinara sauce, chickpeas, and red pepper flakes until mixture comes to a light simmer. Stir in broccoli and meatballs. Cover and simmer approximately 5-7 minutes. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
Ladle into bowls and top with grated cheese.
