By Carolina Little
Turkey Meatball and Rice Soup
5 steps
Prep:10minCook:10min
Awesome veggie-packet soup
Updated at: Thu, 17 Aug 2023 12:21:25 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
21
High
Nutrition per serving
Calories436.4 kcal (22%)
Total Fat16.7 g (24%)
Carbs44.7 g (17%)
Sugars6.3 g (7%)
Protein26.3 g (53%)
Sodium1094.7 mg (55%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbsolive oil
3carrots
cut into coins
3stalks celery
sliced
1onion
diced
6 cupslow-sodium chicken stock
or veggie
1 pkgrice
pre-cooked, brown rice works well but any rice will do
1 pkgturkey meatballs
fully cooked, refrigerated, vegan meatballs work well too
4 cupsfresh spinach
loosely packed
salt
pepper
parmesan cheese
finely grated
Instructions
Step 1
In a dutch oven or soup pot, add oil over warm heat setting. When oil is shiny, add the carrots, celery, and onion. Cook the veggies until tender. Stir often. This should take 5 minutes
Step 2
Add stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
Step 3
Next, add rice, meatballs, and spinach. Simmer for 5 minutes or until meatballs reach 165F. Usually 5-8, minutes is good enough.
Step 4
Add salt and pepper to your desired taste. Serve with grated parmesan if you want it.
Step 5
You can refrigerate leftovers. Great for lunch!
Notes
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