Mexican Turkey Meatball Soup

Mexican Turkey Meatball Soup is everything I love in a soup!  Spicy and full of healthy vegetables not to mention the surprise of  tasty bite sized little turkey meatballs.  This light but hearty soup is sure to hit the spot! 

Why I love this soup so much

Twenty-plus inches of snowfall, high winds,  sub-zero temps, and three consecutive days off from school- what does this all add up to?  I want to stay home in my pj’s, make soup, watch movies, read books, and not go outside until March!  If you don’t see a post here in the next couple of days….send help… or at least some sunshine and a blowtorch to melt us outta here! Back to the soup! The secret ingredient in this soup is the lovely little meatballs.  These little beauties are perfect not only in soup but also paired with pasta and your favorite sauce.  They are perfect on pizza or lined up in whole wheat hotdog buns with marinara for a healthy twist on meatball subs!  I usually make a double or triple batch of these little beauties. I let them cool, and then I place them in zip-loc bags and freeze them.  Ready to toss into soup, sauces, or on top of pizza! They are super easy, but you may have to get your mittens a little messy.

Gather these ingredients

How to make turkey meatball soup

Place ground turkey meat, egg, ketchup, bread crumbs, and Italian seasoning in a bowl.  Using your hands mix ingredients together.  

You can use an everyday spoon to scoop out the meat and then roll it in the palm of your hand.  I used a melon baller to get the size I wanted.  Just remember you want these little babies to fit on a spoon along with other goodies from your soup, for the perfect bite! So make them small. No bigger than 1 inch.

Preheat oven to 350 degrees, drizzle baking sheet with olive oil, place meatballs on baking sheet and bake for 15 minutes.   *If you are going to freeze these little guys, let them cool,  pop them in zip-loc bags, and place them in your freezer for another day!  Then take your right hand reach over your left shoulder and pat yourself on the back!

The body of the this soup comes together quickly, while your wee little balls are baking. Saute’ the peppers, onions, and garlic when they are soft add in the remaining ingredients!   Bring to a low boil turn heat down to low and allow to simmer add in meatballs when they are done and allow to simmer on low for 15-30 minutes.

Because I am attempting to cut back (I say attempting because with the kids off school for the last 6 years, it’s been hard to stick to my diet.)  I ate this soup as is, which is more than sufficient!  However, my kids hauled out the tortilla chips, cheese, guacamole, and sour cream; see what I’ve taught them?  I’m raising food monsters.  I watched them eat their lunch in horror as I ate mine plain with a sprinkling of fresh cilantro…it was marvelous. 

 

 Enjoy and for goodness sakes stay warm because baby it’s cold outside!  (Sorry I just can’t stop saying this, and singing it, cause gol dernit #babyitscoldoutside!)

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Thank you! XO Sheila