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Melting Pot Soup

Melting Pot Soup

NUTRITION

Makes 6 servings. Per Serving:
421

Calories

9g

Fat

53g

Carbs

37g

Protein

INGREDIENTS

 

For the Turkey Meatballs:
– 1 pound ground turkey
– 1/4 cup grated Parmesan cheese
– 1/2 cup cooked quinoa
– 1 large egg
– 4 teaspoons dried parsley or 1/4 cup fresh parsley

For the Soup:
– 1 cup whole-wheat pasta, such as rotini or farfalle
– 1 tablespoon olive oil
– 1 medium onion, peeled and diced
– 2 cloves garlic, peeled and minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1 medium sweet potato, peeled and cut into small cubes
– 1 cup green beans, cut or broken into 1-inch pieces
– Salt and pepper to taste
– 6 cups low-sodium chicken broth
– 1 14.5-oz can of diced tomatoes
– 16 ounces fresh spinach, or 1 box frozen spinach
– 1 15-oz can red kidney beans
– Parmesan cheese

DIRECTIONS

 


1. To make the Turkey Meatballs: In a large mixing bowl, combine all of the meatball ingredients. Mix well, form into 1-inch balls, and refrigerate until ready to use.

2. Fill a large pasta pot with water and bring water to a boil. Add the pasta and cook about 8 minutes, or until al dente. Drain and set aside.

3. In a large stockpot, heat the olive oil over medium heat. Add the onions and sauté for 2 minutes, then add the garlic and sauté for 2 minutes. Add the carrots and celery and sauté for about 7 minutes, or until the vegetables are soft. Add the sweet potatoes and green beans, season to taste with salt and pepper, and stir. Add the broth and tomatoes, cover, and bring to a boil. Add the meatballs and return to a boil. Reduce the heat to low, then simmer for 20 minutes, stirring occasionally. Add spinach and kidney beans, cover, and simmer for 10 minutes.

4. To serve, spoon 1/3 cup cooked pasta into each bowl, then ladle the soup over the pasta. Sprinkle with Parmesan cheese and serve

The Diet, Nutrition and Recipes provided are based on the USDA and HHS 2015-2020 Nutrition Guidelines Report as well as the USDA What’s Cooking website.

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