This soup is so satisfying.  It’s flavorful, light and healthy. It’s also hearty because of the yummy little meatballs. Add different vegetables or use different meat for the meatballs, like ground chicken or veal.  Some fresh bread would go nicely with it.

Turkey Meatball and Swiss Chard Soup

Prep time:  20 minutes

Cook time: 20 minutes

Serves:  4-6 depending on the bowl size



1 pound of ground turkey

1 egg

1/4 cup bread crumbs

1/2 cup green onion finely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fresh garlic minced


6 cups of chicken broth- I use low sodium

2 tablespoons grapeseed oil or any oil you like to use 

I bunch of swiss chard, cleaned, stemmed and chopped into bite size pieces

1 small onion diced small

2 ribs of celery diced small

3/4 cup diced yellow sweet pepper (don’t use green pepper- it’s got too strong a flavor)

2 cloves of garlic minced

1/2 teaspoon dried red chili flakes

1 teaspoon salt 

1/2 teaspoon freshly ground black pepper

2 tablespoons of fresh basil shredded

Freshly grated parmesan for garnish


1.  Turn the heat up to medium high on a medium sized, heavy bottomed pot.  Add the oil, then add the onions, celery, pepper and minced garlic.  Cook until the onions are transparent, about 5 minutes.

2.  Add the chicken broth and red chili flakes to the onion mixture and bring up to a simmer, then turn the heat down to medium.

3.  In the meanwhile, mix together the meatballs.  Mix the ground turkey, egg, breadcrumbs, salt, pepper, 1/2 teaspoon minced garlic and green onion together.  With wet hands(the ground meat won’t stick to your hands if they are wet) roll the turkey mixture into quarter size balls.  Set aside.

4.  When the broth is simmering, carefully add the  raw turkey meatballs.  Then cover the pot while everything is simmering for about  5 minutes. Do not let the broth come up to a strong boil or the meatballs may break apart.  When the meatballs are white looking(cooked) and feel solid, add the chopped swiss chard.  Now cook another 6-8 minutes on simmer.

5.  Taste the soup and add 1 teaspoon of salt and 1/2 teaspoon of ground pepper, you will probably need to.

6.  Add the fresh chopped basil and serve with a little freshly grated parmesan for garnish.



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