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Recipe Details

Turkey Meatball and Chickpea Soup

Rating: 3 (139 votes cast)
    Ingredients
  • 2 cups low-sodium chicken broth
  • 2 cups low-fat salt-free marinara sauce
  • 1 - 15 ounce can low-sodium chickpeas, drained and rinsed
  • Crushed red pepper flakes to taste
  • 1- 1.25 lb package JENNIE-O TURKEY STORE® lean ground turkey
  • Nu-Salt
  • ½ pound broccoli rabe, cut into bite size pieces
  • 2 tablespoons grated pecorino romano
  1. from The Biggest Loser
    Directions
  1. Heat a large pot over high heat with chicken broth, marinara sauce, beans and crushed red pepper flakes until mixture comes to a simmer. While mixture comes to a simmer, season Jennie-O lean ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs.
  3. Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning. Ladle into 4 large bowls and top with pecorino. Although no actual salt is called for in this recipe, you may add it sparingly, as you see fit.
  5. This recipe is Biggest Loser approved.
  7. Nutritional Information per Serving:
  8. Calories: 380
  9. Protein: 41g
  10. Carbohydrates: 26g
  11. Fat: 15g
  12. Saturated Fat: 4g
  13. Fiber: 5g
  14. Sodium: 420mg