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Turkey Meatball Soup

Make a fragrant bowl of soup that's both delicious and refined! This turkey meatball soup is a treat for the whole family. It's built on a chicken broth — make a fresh batch just for this dish, or use what you have on hand. You can buy ready-made ground meat too, but it's no secret that meat you grind yourself from a fresh cut is in a league of its own. Fresh spinach rounds the dish out nicely, and thyme lends its aroma. To serve, dust the soup with a little grated Parmesan and add a slice of lemon — even right there in the bowl, the lemon shares its bright, unmistakable scent!

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Broth with meatballs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 60 % 9 g
Fats 13 % 2 g
Carbohydrates 27 % 4 g
60 kcal
GI: 25 / 0 / 75
  • Broth is always delicious and inviting. A lot of people like to have broth as their first hot course, and rightly so — it's a kind of soup, light and wholesome. You can serve it with herbs, with croutons, with pieces of boiled meat, or with a boiled egg. This recipe is one more tasty way to serve a wholesome broth, here with turkey meatballs. 1. Rinse the turkey breast under running water, cut it roughly into cubes, and run it through a meat grinder, using a fine die. 2. Peel the garlic and put it through a press into the ground meat. You can grate it on a fine grater instead, though that takes a bit longer. 3. Crack the egg into a bowl, beat it with a fork, and add it to the meat. 4. Add the breadcrumbs and mix the meat well, so the ingredients really come together. 5. Grate the Parmesan on a fine grater and add it to the meat. Season with salt and pepper to taste and mix thoroughly once more. 6. With wet hands, roll the mixture into small balls and set them on the work surface. 7. Pour the chicken broth into a pot, set it over the heat, and bring it to a boil. 8. Drop the meatballs into the boiling broth and cook until they float to the surface, about 5 minutes. 9. Rinse the spinach and thyme and add them to the pot. Season with salt to taste. Once the greens have wilted, take the pot off the heat. 10. Ladle the broth and meatballs into bowls, add a slice of lemon if you like, and finish with a little grated Parmesan. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Salt - 0  kcal/100g
  • Parmesan cheese, 45% fat - 389  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Turkey breast - 84  kcal/100g
  • Chicken broth - 19  kcal/100g

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