Sarah Kickler Kelber/Baltimore Sun Photo
December 10, 2013
This tasty, easy and healthy soup is adapted from a recipe Chef Rocco DiSpirito shared on NBC's The Biggest Loser.
Tiny Turkey Meatball and Chickpea Soup
2 cups low-sodium chicken broth
2 cups low-fat salt-free marinara sauce
1 15-ounce can low-sodium chickpeas, drained and rinsed
crushed red pepper flakes to taste
1 1/3 pound package ground turkey
Salt substitute to taste
1/2 pound broccoli rabe, cut into bite-size pieces
2 tablespoons grated pecorino romano
Heat a large pot over high heat with chicken broth, marinara sauce, chickpeas, and crushed red pepper flakes until mixture comes to a simmer.
While mixture comes to a simmer, season ground turkey with salt substitute and red pepper flakes. Roll turkey into about 40 bite size meatballs.
Next, stir the broccoli rabe into the broth and bring to a simmer.
Add meatballs to the broth, cover pan with a lid and lightly poach the meatballs until they are just cooked through, stirring occasionally for about 6 minutes. The broth should just barely simmer. Check soup for seasoning.
Ladle into 4 large bowls and top with Pecorino Romano cheese.
Notes: If you don't want to take the time to make the meatballs, you can also brown the meat in a bit of olive oil over medium heat, add the vegetables, then add the marinara and broth and bring to a simmer. Also, if you can't find broccoli rabe, you can substitute over vegetables (in the photo above, it was made with broccolini and carrots).