Turkey Meatball and Broccoli Rabe Stoup
Warm, hearty, and packed with flavor, Turkey Meatball and Broccoli Rabe Stoup is the ultimate fusion of soup and stew, delivering comfort in every bowl. This recipe features tender turkey meatballs made with breadcrumbs, Parmesan, and garlic, simmered to perfection in a robust broth infused with sautéed vegetables, tomatoes, and aromatic spices. The addition of broccoli rabe offers a slightly bitter, vibrant contrast that complements the savory richness of the dish. Ready in under an hour, this one-pot meal is perfect for busy weeknights, and it pairs beautifully with crusty bread or pasta for a complete, satisfying dinner. With high-protein turkey and nutrient-packed greens, it’s as wholesome as it is delicious—ideal for anyone seeking a healthy, flavorful meal option.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 3 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and sliced
- 2 Celery stalks, diced
- 6 cups Chicken broth
- 1 15-ounce can Canned diced tomatoes
- 1 bunch Broccoli rabe, trimmed and chopped
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly combined.
Using wet hands, form the mixture into small meatballs, about 1 inch in diameter. Set them aside on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes per batch. Remove the meatballs and set aside. They don't need to be fully cooked at this stage.
Add the remaining tablespoon of olive oil to the pot. Stir in the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Add the remaining minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and diced tomatoes (with their juice). Stir in the oregano, red pepper flakes, and remaining salt and black pepper. Bring to a gentle boil.
Add the browned meatballs back into the pot, reduce the heat to a simmer, and cook for 15 minutes.
Stir in the broccoli rabe and cook for an additional 5-7 minutes, until the greens are tender and the meatballs are fully cooked.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Serve hot with a side of crusty bread or over cooked pasta, if desired.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 212 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 987 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
