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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Turkey Meatball Soup

Source: dLife

Turkey, potato, tomato, and onion soup topped with crunchy tortilla strips.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	349.4

Total Carbs	34.9 g

Dietary Fiber	5.0 g

Sugars	5.4 g

Total Fat	10.8 g

Saturated Fat	2.5 g

Unsaturated Fat	1.8 g

Potassium	854.9 mg

Protein	25.9 g

Sodium	385.6 mg

Dietary Exchanges 10.8 Fat, 1.5 Vegetables, 0.2 Fruits, 2.1 Meat, 1.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 500 degrees F. Spray a baking dish with the cooking spray.
Mix together the turkey, potato, garlic, and cumin in a bowl. Form into 1-inch balls. Arrange in the baking dish leaving some space between each.
Bake for about 5 to 7 minutes. Take the turkey balls out of the dish and set on a paper towel. Decrease the heat to 400 degrees F.
Pour the chicken and beef broth into a saucepan and bring to a boil over medium-high heat. Mix in the tomatoes, the juice from the tomatoes, onion, carrot, chili powder, and oregano. Reduce the heat to low.
Place the turkey balls in the pan, cover partially, and cook for 10 minutes.
Slice the tortilla into 1/4-inch strips and set on a baking sheet with a few cilantro leaves. Spray with the cooking spray and bake for approximately 10 minutes.
Divide the soup into two bowls, sprinkle the tortilla strips and cilantro on top, and serve with the lime.