We’re on to part 3 of my turkey meatball series, and you’ll have to trust me with this one. When I first heard of turkey meatball soup, I was very skeptical. So one night when Clinton was out of town, I made this dish for myself (I didn’t want him to be a guinea pig for a dish that even I was unsure of). Because I put in the work on Sunday to make a big batch of turkey meatballs – like I’ve been preaching over the last couple posts – I grabbed a few from my fridge and gave it a try. Needless to say, I’m so glad I did!
This dish reminded me of matzoh ball soup. The broth is slightly salty, which adds a different flavor to the turkey meatballs. At the same time, the pops of garlic, onions, and oregano in the meatballs add plenty of flavor to an otherwise boring broth. Besides, it’s kind of fun to break into one of those meatballs and take a giant scoop of meat, cheese, and broth! As long as your turkey meatballs are made ahead of time, it’s a delicious, 5 minute dinner dish that uses only kitchen staples. Added bonus: it’s about 200 calories, over 25 grams of protein, and very low carb. It’s perfect for a lazy Wednesday night.
What you’ll need (1 serving):
4 turkey meatballs
1 cup low-sodium chicken broth
1 tablespoon Parmesan cheese
What you’ll need to do:
Heat up your turkey meatballs and chicken broth separately so that the turkey meatballs have the opportunity of heating all the way through. The turkey meatballs take about a minute on high in the microwave. The chicken broth takes a minute on high in the microwave, too – heat the chicken broth in the bowl you’re going to eat the soup in.
Put the meatballs in the warm broth and top with the Parmesan. The Parmesan will get all melty and gooey – delicious! This is an easy one to pack for lunch, too.