Turkey Meatball and Chickpea Soup




1/4 to 1/2 tsp crushed red pepper flakes

2 c TURKEY BROTH or canned low-sodium chicken broth

2 c low-fat salt-free marinara sauce

1 (15-oz) can low-sodium chickpeas, drained and rinsed

1/2 lb broccoli rabe, cut into bite-size pieces

2 tbsp grated Pecorino Romano


Sprinkle ground turkey with 1/4 teaspoon crushed red pepper flakes. Mix gently. Form turkey into about 40 meatballs. Cover and set aside.

Heat a large saucepan over high heat with poultry broth, marinara sauce, chickpeas and a dash crushed red pepper flakes until mixture comes to a simmer.

Stir broccoli rabe into the broth and return to a simmer.

Add meatballs to the broth, cover pan with lid and lightly poach turkey meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer.

Adjust seasoning, if necessary.

Ladle into 4 large soup bowls and lightly top each serving with 1-1/2 teaspoons grated Pecorino Romano.

Nutrition Facts

Total Calories 380

Total Fat 15 g

Saturated Fat 4 g

Cholesterol 90 g

Sodium 420 mg

Total Carbohydrates 26 g

Protein 41 g