- #high-protein
Italian Wedding Soup with Turkey-Cottage Cheese Meatballs
Cottage cheese stands in for ricotta in these 93/7 ground turkey meatballs. It keeps them tender and adds protein instead of fat. Simmered in broth with ditalini and spinach, a bowl comes to 49g protein and reheats well all week.
by John at Baisics
Ingredients
- 680 g Ground turkey, 93/7
- 0.5 cup Low-fat (2%) cottage cheese
- 0.33 cup Panko breadcrumbs
- 30 g Parmesan, finely grated
- 1 whole Large egg
- 1 tsp Dried oregano
- 100 g Ditalini pasta, dry
- 8 cups Low-sodium chicken broth
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 140 g Baby spinach
- 0.25 tsp Red pepper flakes
- 1 tsp Kosher salt
Instructions
- 1
Mix the turkey, cottage cheese, panko, Parmesan, egg, oregano, and 1/2 tsp salt until just combined. Roll into about 30 one-inch meatballs.
- 2
Heat olive oil in the pot over medium heat. Cook the onion, carrots, and celery for 6 minutes, until softened. Add the garlic and pepper flakes and cook 30 seconds more.
- 3
Add the broth and bring it to a simmer. Lower the meatballs in gently and simmer 10 minutes without stirring so they firm up.
- 4
Add the ditalini and simmer 8–9 minutes, until tender.
- 5
Stir in the spinach until it wilts, then season with the remaining salt to taste.
- 6
Meal prep: keeps 4 days refrigerated. The pasta soaks up broth as it sits, so add a splash of broth or water when you reheat.