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Turkey Meatball Cauliflower Soup 1ww Point
Ingredients
- Ingredients for Meatballs:
- ¾ pound 99% fat-free ground turkey
- ⅓ cup onion, shredded or minced fine
- 1 large egg
- 3 tablespoons fresh dill, chopped
- A little salt and pepper
- Ingredients for Chicken Soup:
- 1 (48 oz) container Swanson’s reduced-sodium chicken broth (6 cups)
- 1½ cups celery, sliced
- 1½ cup carrots, chopped
- 1 cup onions, chopped
- 1 tablespoon + 1 teaspoon olive oil
- 1 (16 oz) bag riced cauliflower, see shopping tips
- ½ teaspoon dried thyme
- ½ teaspoon sage
- Fresh ground pepper, to taste
- 3 tablespoons fresh dill, chopped
Directions
- 1. Preheat oven to 350 degrees. Line a baking sheet with foil and coat with cooking spray.
- 2. To make the meatballs: Place turkey, ⅓ cup minced onions, egg, 3 tablespoons fresh dill and a little salt and pepper in a bowl and combine gently, using your hands. With a small scoop or melon baller, shape into small meatballs and drop onto baking sheet. Create 16 meatballs. They don’t have to be perfectly round. Bake for about 15 minutes, until cooked through. Remove from oven and set aside.
- 3. In a medium bowl, add celery, carrots and onions. Cook in microwave for about 6 minutes to soften.
- 4. In the meantime, prepare soup. Coat a large, nonstick pan with cooking spray. Add olive oil and heat over medium heat . Add cauliflower rice and sauté until softened, about 6 minutes. Stir often. Add softened vegetables from microwave and mix well. Continue to sauté for 6 minutes. Stir in chicken broth, thyme, sage and a little black pepper, to taste. Bring to a boil, turn heat down to simmer and cook for 8 minutes. Add cooked meatballs and 3 tablespoons fresh dill. Combine. Simmer for 2 minutes.
- 5. Each serving, 2 cups total including 4 meatballs. This soup freezes great.
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