Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House September 2012


Credit: Oxmoor House

Recipe Summary

25 mins
1 hr 5 mins
Serves 8 (serving size: 1 cup soup and about 4 meatballs)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

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


Cooking Light Real Family Food

Nutrition Facts

249 calories; fat 11.5g; saturated fat 2.9g; mono fat 2.9g; poly fat 0.6g; protein 16.2g; carbohydrates 18.4g; fiber 4.2g; cholesterol 74mg; iron 1.5mg; sodium 614mg; calcium 93mg.