Turkey Meatball Soup

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Anybody that follows my blog knows that I can never get enough soup!!!  And guess what!?!  I’ve got another recipe for you guys!  This soup is really delicious, and I was surprised at how filling it is!  Probably because of the punch of protein that the ground turkey provides, but regardless, it makes for a perfectly tasty and filling dinner!  I put the recipe together from overhauling the recipe that the following pin links to.

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I changed the recipe A LOT to make it gluten free, and I also made mine in a pot, not a slow cooker.  You are going to love this soup – SO tasty, loaded with protein and nutrition, and filling – AWESOME!

TURKEY MEATBALL SOUP

Ingredients

For the meatballs

  • 1 lb. ground turkey
  • 2oz. soft goat cheese
  • 1/3 cup gluten free oat bran
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt
  • Olive oil for cooking

For the soup

  • 1 Tbsp. olive oil
  • 1 red onion, chopped
  • 1 cup chopped carrots
  • 1 1/2 cups chopped celery
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 cup water
  • 3 cups baby spinach
  • shredded hard goat cheese and fresh parsley for garnish and serving

Directions

1.)  First, prepare the meatballs.  Stir together all the meatball ingredients. besides the oil. Mix until well combined, then form 1 inch meatballs with the mixture.

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2.) In a large pot, heat about 1 Tbsp. of olive oil over medium heat.  Add the meatballs in batches and cook till the sides of the meatballs are browned.  Transfer to a plate and set aside.

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3.) In the same pot that you cooked the meatballs in, heat another tablespoon of olive oil.  Add the onion, carrots, and celery, and cook for about 5 minutes.  Stir in the garlic powder and thyme and cook for an additional minute.  Add the chicken stock, water and bay leaves and bring to a boil.

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4.) Add the meatballs and simmer for 10-15 minutes until the meatballs are cooked through.  Add the spinach and cook until completely wilted (about 2-3 minutes).

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5.) Transfer to bowls.

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6.) Season with sea salt and pepper.  Shred some hard goat cheese over the soup and garnish with fresh parsley.

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Doesn’t that look ridiculously good!  Well, it tastes just as good as it looks!  Enjoy! 🙂

Stuffed Pepper Soup

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This stuff is GOOD!  Tastes just like a stuffed pepper, but in soup form!  Stuffed peppers are SO yummy!  The following pin got me to thinking about how yummy those guys are!

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I decided that I wanted the taste of stuffed peppers, but I was being lazy, so I didn’t want to put in the work to get them!  Enter slow cooker…oh my gosh, this thing has come to my lazy rescue so many times.

I put together some ingredients that would make for a healthy stuffed pepper recipe, and I added a bit of chicken broth.  Threw it all in the slow cooker, and wa-lah!  Deliciousness achieved with WAY less work!

STUFFED PEPPER SOUP

Ingredients:

  • 1 lb. ground turkey
  • 1 Tbsp. olive oil
  • 1 cup chopped red onion
  • 1 large green pepper, cored and chopped
  • 2 red peppers, cored and chopped
  • 5 large tomatoes, chopped
  • 1 cup cooked brown rice
  • 3 cups chicken broth
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • sea salt, to taste
  • cheese of choice for topping (optional) – I didn’t use any, but I think it would be yummy with some!

Directions

1.) Heat the olive oil in a large frying pan.  Add the onion and ground turkey.  Cook until the turkey is cooked through.

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2.) Place the mixture in the bottom of the slow cooker.

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3.) Add the peppers, tomatoes, rice, chicken broth, garlic powder, oregano, and basil.

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4.) Cook on low for 7 hours.

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5.) Use a ladle to scoop into bowls.  Season with sea salt, and top with cheese if desired.

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A stuffed pepper in a bowl!  SO yummy!  Enjoy! 🙂

Turkey Meatball Muffins

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I made these Turkey Meatloaf Muffins for dinner the other night, and they were a big hit!  Delicious, and packed with protein and nutrition, they make for a perfect meal!  I got the idea for this recipe from the following pin.

Quaker-Meatloaf-Recipe

I changed up everything about this recipe to  make it much healthier, but the resulting muffins still taste AMAZING!  I used ground turkey instead of ground beef, homemade italian tomato sauce instead of ketchup, quinoa instead of oats, and watercress and onion instead of frozen mixed veggies.

The main ingredient in these, Ground Turkey, is good for you for quite a few reasons!  Some of these reasons are as follows.

  • High in protien (about 24 grams of protein per serving) which helps in regulating blood sugar levels as well as insulin metabolism
  • B complex vitamins promote healthy blood circulation and control cholesterol levels
  • Selenium supports your immune system and protects your body against cell damage
  • Vitamin B6 protects against heart disease

The benefits from the ground turkey along with the health benefits of the other healthy ingredients in this recipe make this an extremely healthy dinner…and did I mention it’s DELICIOUS? 🙂

TURKEY MEATLOAF MUFFINS

Ingredients: makes 12 muffins

  • 1.5 lbs. ground turkey
  • 3/4 cup cooked quinoa
  • 3/4 cup homemade italian tomato sauce (you can also use store bought tomato sauce), plus some for topping
  • 1 small red onion chopped
  • 1 cup chopped watercress
  • 1 egg
  • 1/2 tsp. sea salt (optional)
  • 1/4 tsp. pepper (optional)

Directions:

1.) Preheat the oven to 350 degrees, and prepare your tomato sauce.

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2.) Use olive oil to oil a muffin pan.

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3.) Add all the ingredients to a medium mixing bowl, and combine well.

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4.) Press meatloaf mixture into muffin cups until filled

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5.) Bake in the oven at 350 degrees for 25 minutes.

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6.) Take muffins out of muffin pan.  Top with tomato sauce if desired and serve.

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Enjoy! 🙂