Chickpea Soup With Turkey Meatballs

Chickpea Soup with Turkey Meatballs

This recipe combines hearty turkey meatballs with protein-packed chickpeas in a flavorful broth for a satisfying and healthy soup.

Ingredients:

• For the meatballs:

  • 1 pound ground turkey
  • 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 tablespoon minced onion
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

• For the soup:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 8 cups chicken broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley (for garnish, optional)

Cooking Guide:

1. Make the meatballs: In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, onion, oregano, garlic powder, salt, and pepper. Mix gently with your hands until just combined. Roll the mixture into 1-inch meatballs.

2. Brown the meatballs (optional): In a large skillet heat olive oil over medium heat. Add the meatballs and cook for 5-7 minutes per side, or until browned. Remove the meatballs from the pan and set aside on a paper towel-lined plate.

3. Sauté the vegetables: In the same skillet (or a large pot), heat olive oil over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, or until softened. Stir in the garlic and cook for an additional minute.

4. Simmer the soup: Add the tomato paste, chicken broth, chickpeas, bay leaf, thyme, and parsley to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

5. Add the meatballs: Add the browned meatballs (or uncooked meatballs if not browning them beforehand) to the soup and simmer for an additional 10-15 minutes, or until the meatballs are cooked through.

6. Season and serve: Season the soup with salt and pepper to taste. Remove the bay leaf before serving. Garnish with chopped fresh parsley, if desired.

Tips:

• Breadcrumbs: If you don’t have panko breadcrumbs, you can use crushed crackers or rolled oats in their place.
• Moisture: If your meatball mixture seems too wet, add an extra tablespoon of breadcrumbs.
• Soup base: You can substitute vegetable broth for chicken broth for a vegetarian option.
• Greens: For added nutrients, stir in a handful of chopped spinach or kale during the last few minutes of simmering.
• Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Spicy kick: Add a pinch of red pepper flakes to the meatballs or soup for a bit of heat.