An updated version of your favorite Italian soup with fiber and protein-rich chickpeas alongside homemade turkey meatballs in a flavorful tomato broth. Ciao Bella, indeed.
Chickpea & Turkey Meatball Soup
- For the turkey meatballs:
- 1 pound ground turkey
- 1 garlic clove, minced
- 3 tablespoons panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 egg, lightly beaten
- 1 tablespoon tomato paste
- 2 tablespoons dried oregano
- Kosher salt and freshly ground pepper
- For the soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 15-ounce cans chickpeas, drained
- 4 cups chicken broth
- 1 bunch chard, thick stems and ribs removed, leaves chopped
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- To make the meatballs, in a bowl, combine the turkey, garlic, bread crumbs, Parmesan, egg, tomato paste, and oregano. Season with salt and pepper and stir just until combined.
- Using a heaping teaspoon of the mixture, form each meatball and place a half-inch apart on the prepared baking sheet. Roast until the meatballs are cooked through, about 15 to 18 minutes. Set aside.
- For the soup, heat a large pot over medium-high heat. Warm olive oil and add the onion and cook, stirring occasionally, until soft. Add the garlic and cook, stirring occasionally, until soft, about 2 minutes.
- Stir in the tomato paste and chickpeas, and season with salt and pepper. Add the broth and bring to a boil.
- Reduce the heat to low and simmer for 15 minutes. Let cool slightly.
- Purée half of the soup in a food processor or blender. Return to the pot and stir to combine. Season with salt and pepper.
- Place over medium-low heat and add the meatballs and the chard. Cook until the meatballs are warmed through and the chard has wilted, about 4 minutes, then serve. Top with grated Parmesan.