This week's Soup Special of the Day is a Turkey Meatball and Chickpea Soup. It's from the Jennie - O website and uses JENNIE-O® Extra Lean Ground Turkey Breast along with chickpeas and fresh broccoli rabe. You can find this recipe along with all the other delicious and healthy recipes on the Jennie - O website. Make the SWITCH! https://www.jennieo.com/
Turkey Meatball and Chickpea Soup
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 soup recipe is ready in under 30 minutes?
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
1) Season turkey breast with red pepper flakes. Roll turkey into ½-inch meatballs. Spray large skillet with nonstick 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.
2) 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.
3) Ladle into bowls and top with cheese.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION