Ground turkey meatballs simmered in a savory tomato broth with fresh chickpeas and rapini., served in a white bowl and on an orange napkin.

Turkey Meatball & Chickpea Soup

Name: Turkey Meatball & Chickpea Soup
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 (16-ounce) package JENNIE-O® 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; ½ pound broccoli rabe, cut into bite size pieces; 2 tablespoons grated pecorino romano cheese

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?

Total Time

30 Minutes

Serving Size

4 Servings

(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

1/2

pound broccoli rabe, cut into bite size pieces

tablespoons grated pecorino romano cheese

Season turkey breast with red pepper flakes.

Roll turkey into 1/2-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.

Calories

440

Protein

41g

Carbohydrates

67g

Fiber

Sugars

13g

Fat

Cholesterol