This Skinny Turkey Meatball Soup is an easy and quick low-calorie and high protein dinner or lunch idea!
I’m all about leaner recipes here lately. I’m trying to get meals that have a lot of protein while staying low calorie. This Turkey Meatball Soup made a very flavorful and filling dinner while allowing me to stay on track with my goals lately.
What do you need to make this Turkey Meatball Soup:
- lean ground turkey
You can use a 93/7% fat or go even learner with ground white turkey breast which is about 98-99% lean!
- creole seasoning
Y’all know creole seasoning is like my salt and pepper. Seasoning salt works well too. Don’t have those? Salt and pepper are totally fine!
- shredded Parmesan cheese
This gives the meat mixture a little more flavor and moisture.
- crushed red pepper flakes
I put this little touch in just about every Italian meat mixture I make.
- olive oil
I use about a tbsp to cook the meatballs.
- canned Italian diced tomatoes
Regular diced tomatoes will work too. Just add about 1/2 tsp of dried basil and 1/2 tsp dried oregano.
- Rao’s Tomato Basil Sauce
This is a lower sugar lower carb sauce that helps keep this recipe healthier
- chopped zucchini
I chop mine pretty chunky because they do cook down. You can also add in other veggies here too.
- low sodium chicken broth
I like to cut down on the salt by using low-sodium.
- parmesan cheese for topping
This just adds a little finish to the soup.
Can you substitute another protein in this soup?
Of course, you can always use ground chicken or ground sirloin. Choose a lean option to keep the soup low calorie.
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- 1 lb lean ground turkey
- 1 1/2 tsp creole seasoning, divided
- 1/4 cup shredded parmesan cheese
- 1/4 tsp crushed red pepper flakes
- 1 tbsp olive oil
- 15 oz Italian diced tomatoes
- 2 medium zucchini, chopped into 1 in. pieces
- 32 oz. low sodium chicken broth
- 4 tsp shredded parmesan cheese for topping
- Mix ground turkey, 1 tsp creole seasoning, crushed red pepper flakes, and parmesan in a bowl until well combined. Form 16 meatballs.
- In a large pot, heat 1 tbsp of olive oil over medium high heat. Add meatballs and cook on all sides until browned.
- Add diced tomatoes and zucchini and stir. Season with remaining creole seasoning. Let it cook for about 5 minutes.
- Add chicken broth and let simmer over medium heat for about 15 minutes.
- Divide up into bowls and top with a little more shredded parmesan.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 123mgSodium: 813mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 40g
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