Rice & Turkey Meatball Soup

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May 4, 2011 by Flora Dawn

I haven’t posted in a while. It’s been busy at my house. If you have high school age kids, you probably know it’s AP testing time across the country, actually around the globe. Essentially, it’s the most stressful time of year if you are a high school student; a year’s worth of advance placement coursework is tested for your shot at obtaining college credit for your “advanced” coursework completed in high school.

Well, if you home school, this means you get to help your kid study incessantly, coordinate with some local school to let you test (not as easy at it sounds), and drive them across town and wait hours for the test to be over…and if you are really lucky you have a very active four year old in tow. So just trying to get food on the table is a major feat, let alone blogging about it : )

We love soup at my house. And today’s recipe is another family-friendly and heart-healthy recipe that we prepared for our Kids Cook Monday. We managed to make a nice Rice & Turkey Meatball Soup the evening of Hailey’s AP Psychology exam.

It’s got lean turkey meatballs, lots of veggies, and leftover rice, making it a great weeknight dinner. Fast, flavorful, and good for you, too. What more could you ask for?

Well, it’s gluten-free and dairy-free too!

I can’t promise your kids will love it, but mine sure did. My youngest daughter (typically a soup hater) loved the idea of meatballs in her soup, took one bit and exclaimed “Yum, yum, yummy. This soup is really delicious.”



Rice & Turkey Meatball Soup

Although I used dried Italian seasoning, some fresh chopped herbs would be great.

  • 1 pound lean ground turkey
  • 1 tablespoon olive or canola oil
  • 1/2 cup chopped onion
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 clove garlic, minced
  • 2 teaspoon Italian seasoning
  • 2 bay leaves
  • 4 cups chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 2 cups cooked rice (we used leftover white, but wild or brown would be great too)
  • 1 cup frozen peas
  • salt and pepper to taste
  1. Preheat oven to 400 or 375 convection. Grease a rimmed baking sheet and roll ground turkey into tablespoon sized balls. Bake for 15-20 minutes or until cooked thoroughly and no pink remains in the center.
  2. Heat the oil in a large pot over medium heat. Add onion, celery, carrots, and garlic and cook, stirring often, until tender; about 5 minutes. Add the Italian seasoning and bay leaves and cook for about 1 minutes, or until fragrant.
  3. Add meatballs, broth, tomatoes, rice and peas. Bring to a boil, reduce heat and simmer until heated thoroughly, about five minutes. Remove bay leaves and season with salt and pepper if desired before serving. Ladle into bowl and serve.

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