Ingredients for Turkey Meatball And Broccoli Rabe Stoup
- 1 pound broccoli rabe
- 1 teaspoon salt
- Extra Virgin Olive Oil
- Garlic Cloves
- Onion
- Cannellini
- Black Pepper
- Chicken Stock
- Vegetable Stock
- 1 cup orecchiette pasta
- Ground Turkey
- 1 large egg
- Breadcrumbs
- Parmesan Cheese
- Dried Sage
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How to Make Turkey Meatball And Broccoli Rabe Stoup
- Bring 2 inches of water to a boil in a medium skillet. Add 1 teaspoon salt and 1 pound broccoli rabe. Cook for 7-8 minutes until tender-crisp.
- Drain the broccoli rabe, reserving about 1/2 cup of the cooking liquid. Set aside.
- While the rabe cooks, heat 2 tablespoons extra-virgin olive oil in a medium soup pot over medium-high heat.
- Add 3 cloves minced garlic, 1 medium chopped onion, and 1 medium chopped carrot. Cook for 5-6 minutes, until softened.
- Stir in 1 (15-ounce) can cannellini beans (rinsed and drained). Heat through for 1 minute.
- Season the vegetables and beans with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add the drained broccoli rabe and 4 cups of chicken broth (or vegetable broth for vegetarian option) to the pot. Cover and bring to a boil.
- Add 1 cup orecchiette pasta and stir to combine.
- Reduce heat to low, simmer uncovered for 10-12 minutes, or until the pasta is cooked through and the soup has thickened slightly.
- Meanwhile, in a medium bowl, combine 1 pound ground turkey, 1 large egg, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon dried sage, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Gently roll the mixture into 1-inch meatballs.
- Add the meatballs to the stoup during the last 5 minutes of cooking time.
- Adjust seasonings to taste.
- Serve hot in shallow bowls, topped with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
31g
Fat
25g
Carbs
25g
