Zucchini Noodle Soup with Turkey Meatballs
Hi y’all from the Hungry Southern Belle kitchen. Y’all know how much I love my spiralizer! One of my go to sites for recipes is www.inspiralized.com They always have fresh, creative and tasty recipes for me to test out. This recipe (courtesy of the Inspiralized site) is for an Italian Wedding Soup. Being part Italian, I must be honest and say that this version isn’t quite what I am used to but with that said still a delicious and healthy week night soup offering. I can always tell a recipe is a keeper when a certain someone (not me *wink wink*) goes back for second helpings. Here is yet another recipe to help you use all of those fabulous zucchini’s from your garden or local farmers market. Enjoy!
Zucchini Noodle Soup with Turkey Meatballs
Ingredients:
For the meatballs:
- 1 pound lean ground turkey
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 tablespoon freshly chopped parsley
- salt and pepper, to taste
For the soup:
- 7 cups low-sodium chicken broth
- 1 large garlic clove, minced
- 2 medium zucchinis
- 1 egg
- salt and pepper, to taste
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon Pecorino Romano cheese
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped parsley
Instructions:
Make the meatballs: combine all of the meatball ingredients into a large mixing bowl and stir together. Then, shape the meat mixture into 1-inch-diameter meatballs, about 16. Place on a baking sheet and set aside.
Start the soup: Bring the broth and garlic to a boil in a large pot or deep pan. Add the meatballs, lower the heat and simmer until cooked through, about 7-10 minutes.
While the meatballs are cooking, slice your zucchinis lengthwise halfway and then spiralize them, using Blade D.
Once the meatballs are about done, add in the zucchini noodles and let cook 2-3 minutes or until al dente. Then, whisk the eggs and cheese in a medium bowl to blend and season with salt and pepper. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with red pepper flakes and parsley.
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