© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/4 lbs LEAN GROUND TURKEY
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.
Total Calories 380
Total Fat 15 g
Saturated Fat 4 g
Cholesterol 90 g
Sodium 420 mg
Total Carbohydrates 26 g
Protein 41 g