Last night I wanted soup for dinner. I wanted it to be satisfying but not heavy. I decided to toss some stuff in a pot and see what happened. The result was pretty good. I’ll make it again – I may adjust a bit but overall, it was really good as is. EASY TOO!
Makes 10 cups*
4 Cups Vegetable Broth
4 Cups Chicken Broth
1 Cup Yellow Onion, Chopped
1 Large Zucchini, Sliced
1 Cup Mushrooms, Quartered
1 Package “Broccoli Slaw”
3 Cloves Garlic
1.25 Pounds Ground Turkey – I used Italian Seasoned 70% Lean
1/4 Cup Italian Style Bread Crumbs
1/4 Cup Parmesan – I didn’t have grated so I used shaved and crumbled it.
1 tsp Butter
1 tsp Olive Oil
Salt & Pepper to taste
This is all I did:
In a stock pot over medium heat, add the butter and olive oil. Once the butter has melted and the pot is hot, add the onion and garlic. Stir and cook for 3 to 5 minutes.
Add the broccoli slaw and mushrooms, stir and cook for another minute or two.
Add some salt & pepper and the chicken and vegetable stock.
Bring to a simmer cook for 15 to 20 minutes.
Taste and adjust seasoning if needed.
While the soup is simmering, add the parmesan and bread crumbs to the ground turkey. Mix well and form into little meatballs. About quarter size or a little smaller. Set aside.
Add zucchini and cook for 5 minutes.
Add the meatballs, bring back up to a simmer and cook for 3 to 5 more minutes.
Cut a meatball open to be sure they’re done. They should be. They really don’t take long at all.
Taste and add a little more seasoning if you’d like.
Ladle into a bowl and enjoy!
I am not a fan of tomatoes but if you are, they’d be good in there too.
Just toss it all in a pot and see what happens. 🙂
*Each 1 cup serving of this soup has approximately 145 Calories, 12.7 grams of protein and 8.4 grams of carbs. I did a breakdown per ingredient and will be happy to give it to you if you want it. A 2 cup “bowl” of soup was a nice, filling dinner.