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

Don't take this soup lightly. Packed with mini meatballs, lettuce, tomatoes and chickpeas this hearty bowl of soup will not dissapoint your taste buds.

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

Ratings & Reviews

Disappointing meatballs

January 29, 2017
The soup itself is great, but the taste of the meatballs doesn't go with it. They're bland. I wonder if it would be better if they were beef meatballs instead of ground turkey.

Make this tonight

September 14, 2016
Definitely double this one! My family gobbled this up. Huge hit at our house!

MBailey's Review

May 08, 2014
I love this recipe - all I did was switch out the beef for turkey. The chard cooks down quickly so I add a little bit more. Thinking of adding either potatoes or some pasta next time I make this.