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Tiny Turkey Meatball and Chickpea Soup

A hearty recipe created by Chef Rocco for Biggest Loser's Amy Cremen

289 Calories/Serving
Yield: Serves 4



  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
  2. While mixture comes to a simmer, season ground turkey with Nu-Salt and pepper flakes
  3. Roll turkey into about 40 meatballs
  4. Next, stir broccoli rabe into the broth and bring to a simmer
  5. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes
  6. The broth should barely simmer
  7. Check soup for seasoning
  8. Ladle into 4 large bowls and top with pecorino
  9. Although no actual salt is called for in this recipe, please add it as you see fit

Source: Chef Rocco DiSpiritio for Biggest Loser