Roasted Tomato and Turkey Mini-Meatball Soup


This simple recipe is a favorite among several of my clients' children.

Roasted Tomato and Turkey Mini Meatball Soup

Makes about 4 servings

4 large heirloom tomatoes, quartered
1 small shallot, coarsely chopped
1 Tbs. olive oil
2 cups organic chicken broth
1⁄3 lb ground dark-meat turkey
1 heaping Tbs. finely-chopped Italian parsley
1 Tbs. safflower oil

1. Toss tomatoes and shallots with olive oil; placed on foil-covered sheet pan and roast in a pre-heated 375 degree oven until soft and slightly charred, about 15–20 minutes.

2. Heat broth to boiling in large saucepan. Remove from heat and add cooked tomatoes and shallots; purée in batches in a blender until smooth. Return to pot and keep warm over low heat.

3. Combine turkey and parsley; form into tiny meatballs, about ½-inch in diameter. Heat safflower oil in a frying pan, and sauté meatballs on all sides until cooked through, about 3–4 minutes. Transfer meatballs to soup, add salt and pepper to taste; simmer about 5 minutes, then serve.

PER SERVING (1 cup): 135 cal; 9.6 g prot; 7 g fat (2 g sat fat); 8 g carb; 36 mg chol; 320 mg sod; 2.8 g fiber; 5.4 g sugars

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