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Turkey Meatball Soup
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables , 1/2 Fruits , 2 1/2 Meat , 2 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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Ingredients Directions
  1. Preheat the oven to 500 degrees F. Spray a baking dish with the cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Place the turkey balls in the pan, cover partially, and cook for 10 minutes.
  6. 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.
  7. Divide the soup into two bowls, sprinkle the tortilla strips and cilantro on top, and serve with the lime.

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