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Tiny Turkey Meatball and Chickpea Soup with Broccoli Rabe and Pecorino
289 calories per serving
2 cups low-sodium chicken broth
2 cups low-fat salt-free marinara
One 15 ounce can low-sodium chickpeas, drained and rinsed
Crushed red pepper flakes to taste
1-1/3 pound package ground lean turkey
1/2 pound broccoli rabe, cut into bite size pieces
2 tablespoons grated pecorino romano
1. Heat a large pot over high heat with chicken broth, marinara sauce, beans and crushed red pepper flakes until mixture comes to a simmer.
2. While mixture comes to a simmer, season ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs.
3. Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning.
4. Ladle into 4 large bowls and top with pecorino. Although no actual salt is called for in this recipe, please add it as you see fit.