Ground turkey meatballs simmered in a savory broth with chickpeas and fresh broccoli rabe. What more do you need to know? How about the fact that this flavorful Turkey Meatball & Chickpea Soup recipe is ready in under 30 minutes?
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
crushed red pepper flakes, to taste
cups low-sodium chicken broth
cups low-fat salt-free marinara sauce
(15-ounce) canned low-sodium chickpeas, drained and rinsed
pound broccoli rabe, cut into bite size pieces
tablespoons grated pecorino romano cheese
Season turkey breast with red pepper flakes.
Roll turkey into ½-inch meatballs. Spray large skillet with non-stick cooking spray and heat over medium heat. Add meatballs and cook 9 to 12 minutes, covered, turning several times to well-done, 165°F. as measured by a meat thermometer.
Heat 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. Cover and simmer 10 to 12 minutes. Add meatballs. Cook additional 5 minutes or until hot.
Ladle into bowls and top with cheese.