Creamy Southwestern Meatball Soup
This soup is full of healthy ingredients and provides a scrumptious bite everyone will love.
Servings: 8 people
Calories: 258kcal
Ingredients
Meatballs
- 1 pound lean ground turkey
- 1/2 cup onion diced
- 1 garlic clove minced
- 2 tablespoons extra virgin olive oil
- 1 cup panko breadcrumbs we used whole-grain
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 cup cilantro finely chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher or sea salt
- 1 egg large, free-range, beaten
Soup
- 6 cups chicken broth or stock, fat-free
- 1 teaspoon ground turmeric
- 1 carrot medium, finely diced
- 1 russet potato medium, peeled and diced
- 1 celery stalk finely diced
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher or sea salt more or less to taste
- 1/2 cup Greek yogurt whole recommended (optional sour cream)
- 2 tablespoons cilantro diced, garnish
Instructions
- Combine meatball ingredients in a mixing bowl. Shape into 1-inch meatballs. Add olive oil to a large skillet, turn to medium heat and cook meatballs on both sides until lightly browned and cooked through. Cover skillet and turn off the heat.
- In a large pot, add chicken broth, turmeric, carrots, potatoes, and celery Bring mixture to a boil over medium-high heat. Reduce heat to a low-boil. Continue cooking until carrots, potatoes, and celery are tender, about 10 minutes. Remove pot from heat and add yogurt, stir until smooth.
- Add meatballs to the soup and warm over medium-low heat for 1 minute, no more. Sprinkle soup with diced cilantro before serving.
- Enjoy!
Nutrition
Serving: 1cup | Calories: 258kcal | Carbohydrates: 18g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 464mg | Fiber: 1g | Sugar: 5g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7