Turkey Meatball and Tortellini Soup

by Gavan on May 19, 2009

Turkey Meatball and Tortellini Soup

I’ve gotten some requests for quick all-in-one recipes so here’s an idea quite like a meal in a bowl.  It’s got your lean protein, carbs, veg and since it’s made from scratch with fresh ingredients, it’s full of nutrients unlike your canned versions. You know we Irish are famous for our one-pot meals!

RECIPE:
Serves 4-6

1 cup white onion – fine dice
1 cup carrot – small dice
2 garlic cloves – minced
½ cup red pepper – fine dice
10 cups low-sodium chicken/veg broth
½ lb. organic ground turkey – rolled into meatballs (½ size golf ball)
1 bouquet garni (thyme, oregano, bay leaf)
1 packet stuffed tortellini (store bought but choose the fresh packaged preferably)
2 cups chopped raw baby spinach
2 tbsp fresh basil
1 tbsp fresh lemon zest
2 tbsp olive oil

DIRECTIONS:
Preheat large soup pot on medium low heat for 1 minute. Add 2 tbsp olive oil. Add diced onions, peppers, carrot and garlic to pot and stir. Saute for 6-7 minutes, stirring. Do not brown. Add broth and bouquet garni. Bring to a boil and once boiling reduce to a simmer. Add meatballs to soup and simmer for 1 hour, partially covered with lid.

Once soup has simmered for 1 hour, add in tortellini. Increase heat to medium and cook for additional 10 minutes or until tortellini are cooked through.
To Finish: Add chopped raw spinach, fresh basil and lemon zest.
Taste and season as required.

Makes great leftovers for lunch!

Let me know what you think.

Gavan Murphy is the The Healthy Irishman.
Fueling your body with healthy food. Fueling your mind with the wealth of health.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 9 comments… read them below or add one }

Mary Bess May 19, 2009 at 7:13 pm

Gosh, this looks super! And I actually have all the ingredients on hand (with the exception of the tortellini)!

Will give this a try soon!

Cheers!
MB

Yum Yucky November 30, 2009 at 7:51 am

Umm. Wow. I have fresh ground turkey at home waiting to be created into something. Can I pull this off??

Gavan Murphy aka the H.I. January 15, 2010 at 3:35 pm

Of course you can. Just play around with the recipe to suit.

Susan C. Arends April 12, 2011 at 6:38 am

Just make the turkey into balls and throw them in the soup? Do I have to add anything to them first, or do I just roll them into balls and add? Please respond quickly – making this soup for a church fundraiser!

Gavan April 12, 2011 at 6:42 am

Just roll and add. They’ll absorb the flavor of the soup as they cook.
Cheers.

scott November 24, 2013 at 8:39 am

I’ve made this numerous times…we love it!! I just noticed you don’t say to brown the turkey balls 1st, no need to?

Amy December 24, 2013 at 6:34 pm

Wow! I made this for Christmas Eve dinner for a warm and cozy meal after our church service. My entire family ate all of it and loved it. This never happens as we range in age from 4 to 40 with diverse taste buds. They requested that I make this a tradition each year. The flavor was fine restaurant quality. The only change I made was that I added garlic to the meatballs and increase the garlic in the soup to 4 cloves. Thank you for this recipe!!!

Gavan January 14, 2014 at 12:51 pm

Hi Amy, apologies for my late reply. I love hearing this and I’m delighted you enjoyed it with your family.I appreciate you taking the time to comment. Cheers, Gavan.

Gavan January 14, 2014 at 12:58 pm

Scott, apologies for the delay. I’m way behind on my responses.
Ya I don’t sear the balls first, although you could. I just prefer to poach them in the soup. It’s also faster to just drop them in.
Thanks for getting in touch.
Gavan

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