Turkey Meatball Soup (Sopa de Albóndigas)

We swapped heavy beef for lean ground turkey and packed the broth with fresh zucchini, carrots, and mint for a lighter, high-protein take on classic comfort food.

Ingredients

• 1.05 lbs lean ground turkey · 734 kcal
• 1 large egg · 72 kcal
• 1/2 cup cooked white rice · 129 kcal
• 4 cups chicken broth · 60 kcal
• 1 cup canned tomato sauce · 48 kcal
• 1 medium onion, finely chopped · 40 kcal
• 3 cloves garlic, minced · 14 kcal
• 1 large carrot, sliced · 62 kcal
• 1 medium zucchini, diced · 42 kcal
• 1 small potato, peeled and diced · 77 kcal
• 1 tsp olive oil · 45 kcal
• 1/4 cup chopped fresh mint
• Salt, black pepper, and dried oregano to taste

Method

1. In a bowl, mix the ground turkey, egg, cooked white rice, chopped mint, salt, and pepper. Shape into small meatballs (about 1-inch) and set aside.

   

2. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic for 3 minutes, then pour in the tomato sauce and chicken broth. Bring to a boil.

   

3. Add the sliced carrot and diced potato to the boiling broth. Reduce heat to medium-low and simmer for 10 minutes.

   

4. Gently drop the meatballs into the simmering soup one by one. Add the zucchini and dried oregano. Cover and cook for 15 minutes until the meatballs are cooked through and vegetables are tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.