Best Light Turkey Meatballs Recipes

Light Italian Wedding Soup With Turkey Meatballs image

Provided by Banslug

Categories Vegetable

Time 30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 11

1 lb ground turkey breast
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup seasoned dry bread crumb
1/4 cup dry parmesan cheese, plus more for serving
salt and black pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 (14 1/2 ounce) cans diced tomatoes
20 ounces fresh spinach

Steps:

In a bowl, combine turkey, garlic, egg, breadcrumbs, parmesan, salt and 1/4 tsp pepper. Using 1 tablespoon for each, roll mixture into meatballs.
In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes with juice; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to the surface, about 5 minutes.
Add as much spinach to the pot as will fit. Cook, gradually adding remaining spinach, until wilted and meatballs are cooked thru, about 5 minutes more. Thin soup with water or more broth if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.

Nutrition Facts : Calories 197.3, Fat 5.1, SaturatedFat 1.4, Cholesterol 64.5, Sodium 532.4, Carbohydrate 17.5, Fiber 3.7, Sugar 5.4, Protein 22.3

Light Turkey Meatballs image

Provided by Martha Stewart

Time 20m

Yield Makes 35

Number Of Ingredients 8

3 slices whole-wheat sandwich bread
1/4 cup whole milk
1 1/2 pounds ground turkey (93 percent lean, dark meat)
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
Coarse salt and ground pepper

Steps:

Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

Nutrition Facts : Calories 35 g, Fat 2 g, Protein 4 g