Mediterranean Turkey Meatball Soup
Fire Roasted Tomatoes and paprika simmer for an hour, showcasing their smokey flavours in this hearty soup. A small portion easily makes a light lunch or make it a quick week night meal with a pasta sized dish portion.
Some of the frozen Parmesan rinds that we preciously save are used in this soup. We always save Parmesan rinds for soups and sauces. Simply freeze them in Zip Lock bags.
Mediterranean Turkey Meatball Soup
Make the meatballs earlier in the day or pull them from the freezer and defrost while the soup cooks.We use the same “build a bowl” concept with this soup as we do with so many other meals, allowing for Gluten Free options and easier Carb counting.One full recipe of Mediterranean Turkey Meatballs makes 21. Generally, we use 4 /5 meatballs when serving this soup as the primary dish at dinner. 2/3 meatballs make a lighter lunch portion.
Ingredients
Soup
- Mediterranean Meatballs – as many as you’d like
- 1 box carton (946 ml) Chicken Stock
- 2 – 14 oz. cans (398 ml) each Fire Roasted Tomatoes
- 1 cup (110 gr) celery, chopped
- ¾ cup (100 gr) carrots, chopped
- 2 TBSP olive oil
- ½ TBSP smoked paprika
- ½ tsp. salt
- ¼ tsp. pepper
- 4 inches Parmesan rinds
- ¼ cup parsley chopped
- Parmesan Cheese grated (optional to garnish)
- Pasta
Instructions
- Make meatballs if you haven’t already.
- Heat oil in a medium sized saucepan. Add celery and carrots and sauté without browning for 5 minutes.
- Next add stock, tomatoes, paprika, salt, pepper, and Parmesan rind/s.
- Bring soup to a boil, reduce heat, and let gently simmer uncovered for 1 hour.
- Meanwhile make pasta of choice to individually add to “build a bowls”. If making pasta ahead of time, drizzle a little olive oil over the warm pasta and let rest on the counter until ready to use.
- Just before serving, stir the chopped parsley into the soup and remove the Parmesan rind/s.
- Place room temperature meatballs at the bottom of the bowl. Add soup stock and pasta.
- Garnish with more Parmesan cheese if desired.
Notes
We enjoyed two wines equally as much with this soup. Both a light white and red.
We’ve paired:
- Santa Margarita Pinot Grigio
- Louis Jabot Beaulojais-Villages