Hands-on Time
25 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 8 (serving size: 1 cup soup and about 4 meatballs)
Photo: Oxmoor House

How to Make It

Step 1

To prepare soup, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and next 4 ingredients (through garlic); sauté 6 minutes or until vegetables are tender. Add chard; sauté 1 minute or until wilted. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.

Step 2

To prepare meatballs, combine turkey and next 6 ingredients (through egg) in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs. Add meatballs and chickpeas to soup. Bring to a boil over medium-high heat. Cover and cook 12 minutes or until meatballs are done. Remove from heat; stir in 1/4 cup basil.

Step 3

Ladle soup into bowls, and sprinkle evenly with Parmesan cheese, if desired.

Step 4

Tip: If your family loves this recipe as much as ours does, make a double batch on the weekend, and use it all week long.

Step 5

Kids Can Help: With clean hands, kids can help make the meatballs.

Cooking Light Real Family Food

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