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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Don't take this soup lightly. Packed with mini meatballs, lettuce, tomatoes and chickpeas this hearty bowl of soup will not dissapoint your taste buds. Ingredients:
1 tablespoon olive oil |
2 cups diced onion |
3/4 cup (1/2-inch) sliced carrot |
3/4 cup (1/2-inch) sliced celery |
3/4 cup (1/2-inch) cubed parsnip |
2 garlic cloves, minced |
3 cups chopped swiss chard |
1 cup dry red wine |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
1 (32-ounce) container lower-sodium beef broth |
1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano |
1 pound ground turkey |
3 tablespoons dry breadcrumbs |
1 tablespoon chopped fresh basil |
1 tablespoon olive oil |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
1 large egg, lightly beaten |
remaining ingredients |
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1/4 cup chopped fresh basil |
1 ounce grated fresh parmesan cheese (optional) |
Directions:
1. To prepare soup, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and next 4 ingredients (through garlic); sauté 6 minutes or until vegetables are tender. Add chard; sauté 1 minute or until wilted. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.
2. To prepare meatballs, combine turkey and next 6 ingredients (through egg) in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs. Add meatballs and chickpeas to soup. Bring to a boil over medium-high heat. Cover and cook 12 minutes or until meatballs are done. Remove from heat; stir in 1/4 cup basil.
3. Ladle soup into bowls, and sprinkle evenly with Parmesan cheese, if desired.
4. Tip: If your family loves this recipe as much as ours does, make a double batch on the weekend, and use it all week long.
5. Kids Can Help: With clean hands, kids can help make the meatballs.
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