Turkey Meatball and Rice Soup

As the seasons change and the days get cooler in the northern hemisphere, we want you to be prepared with recipes to keep you warm and cozy, like this turkey meatball and rice soup!

Easy to make in under an hour on the stove, or leave it in a crockpot for the day when you're at work, or keep the components separate if you’re prepping for the week ahead!

Ingredients

For the meatballs:

• 1 package (450g) lean ground turkey

• 1/2 cup breadcrumbs (oats work well, too!)

• 1 egg

• 1 tbsp garlic seasoning

• 1 tbsp Italian seasoning

For the soup:

• 1 large carrot, chopped

• 1/2 white onion, diced

• 1 red pepper, diced

• 2 cloves garlic

• 1 tbsp olive oil

• 1 carton (4 cups) chicken broth

• 3/4 cup long grain white rice, uncooked

• Fresh parsley, for garnish (optional)

Directions

For the meatballs:

1. In a large bowl, mix together all ingredients

2. Use your hands to roll the mixture into balls, about 1 tbsp per ball

3. Spread the balls evenly on a baking sheet lined with parchment paper

4. Bake at 400 for 20 minutes

For the soup:

1. Sautee carrots, onion, pepper and garlic in olive oil until fragrant

2. Add the chicken broth and rice, and bring to a boil (hint: if you are going to prep multiple serves for the week, we recommend cooking your rice separately and adding it when you go to eat it. This way the rice doesn’t get too soggy)

3. Simmer and cover for about 20 minutes, or until rice is cooked through and veggies are soft

4. Add the meatballs and garnish with parsley!

Macros per serving (makes 3 serves): 417 calories / 35g protein / 25g carbohydrates / 19g fat