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Makes 6 servings

Macros: 225 cal, fat 9g, carbs 14g, protein 25g, fibre 3g


For the Meatballs:

20 oz extra lean ground turkey breast

1/4 cup seasoned whole wheat breadcrumbs

1/4 cup grated parmesan cheese

1/4 cup parsley, finely chopped

1 large egg

1/4 cup onion, mince

1 clove garlic, minced

1/4 tsp salt

For the Soup:

32 oz container reduced sodium chicken broth

2 tsp olive oil

1/2 cup chopped onion

1 cup diced carrots

1/2 cup diced celery

2 garlic cloves, minced

2 x (14.5 oz) cans petite diced tomatoes

1 fresh rosemary sprig

2 bay leaves

2 tbsp chopped fresh basil

1/2 tsp salt and fresh black pepper

1 zucchini, diced

2 cups chopped fresh spinach


Preheat oven to 400°F.In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you’ll get about 42. Bake in the oven about 12 minutes. Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.

Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes. Add the broth, tomatoes, salt and pepper.

Add the rosemary, bay leaves, and basil cover and cook on low 40 minutes.

Remove the bay leaves & rosemary sprig and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed.

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