With the right pasta (like wagon wheels) kids will love this soup. Ground turkey meatballs with simple but flavorful seasoning make this quick recipe a winner with grown-ups, too.
Whipped, The Blog
Sure, it was 70 degrees F. and gorgeous in Chicago today but just a few days ago I was tugging my down comforter up to my ears at night. Such is our Midwest spring.
My husband first made this soup years ago. We found it in cookbook called 1,001 More Low-Fat Recipes. It is one of those recipes that we keep forgetting about and then resurrecting, and wondering why we forgot about it. The spices are minimal and turkey is often bland but somehow the ingredients all come together to make a simple but flavorful soup.
Though any pasta shape will work, we have found that the wagon wheels combined with the meatballs and the colorful carrots and beans make fun soup “fishing” for the kids. If you want to freeze this soup, I suggest leaving the pasta out until you thaw it and then bring it to a boil and add the pasta.
Now, I’ll start to focus more on peas and rhubarb and all the other spring treats that should front and center in our produce aisles.
Italian turkey meatball soup
Slightly adapted from 1001 More Lowfat Recipes
Makes 8 servings
1-1/2 pounds ground turkey
2 egg whites