Meatball Vegetable Soup

Photo: Annabelle Breakey; Styling: Robyn Valarik

"When I serve this soup to my 7-year-old," says Sunset reader Cristina Gonzalez, now of Fredericksburg, VA, "we talk about how his Mexican abuelito [grandfather] and I ate it growing up in L.A., and how he's eating it now." She changed out the original beef for turkey. The flavors are very gentle, making this a great family dish.

Yield: Serves 4 (makes 7 cups) (serving size: 1 3/4 cups)
Total:
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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 42%
  • Protein: 29g
  • Fat: 13g
  • Saturated fat: 3.6g
  • Carbohydrate: 9.9g
  • Fiber: 1.6g
  • Sodium: 449mg
  • Cholesterol: 174mg

Ingredients

  • 5 cups reduced-sodium chicken broth
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 large egg, beaten to blend
  • 1 1/4 teaspoons ground cumin
  • About 2 tbsp. chopped fresh oregano, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 pound ground turkey
  • 1/2 cup cold cooked white rice

Preparation

  1. 1. Heat broth, carrots, and celery in a medium pot, covered, over high heat until boiling. Meanwhile, make meatballs.
  2. 2. Combine egg, cumin, 2 tsp. oregano, and the salt and pepper in a bowl. Stir in turkey and rice to blend well. Shape meat into 1 1/2-in. balls and set on a tray.
  3. 3. Lower meatballs into soup with a spoon. Bring to a simmer; reduce heat and cook, covered, until carrots are very tender, 8 to 10 minutes. Stir in remaining oregano.
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