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
Ingredients
- 2 cups low-sodium chicken broth
- 2 cups low-fat salt-free marinara
- One 15 ounce can low-sodium chickpeas, drained and rinsed
- Crushed red pepper flakes to taste
- 1-1/3 pound package ground lean turkey
- Nu-Salt
- ½ pound broccoli rabe, cut into bite size pieces
- 2 tablespoons grated pecorino romano
Instructions
- 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 ground turkey with Nu-Salt and pepper flakes
- Roll turkey into about 40 meatballs
- 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, please add it as you see fit
Source: Chef Rocco DiSpiritio for Biggest Loser
