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1 1/2 lbs 93% Lean Ground Turkey
1/2 Cup Low-Fat Parmesan Cheese, Grated
2 Scallions, Trimmed and Minced
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
4 Cups Chicken Stock
2 Tablespoon Non-Perell Capers
4 Cups Zucchini and/or Yellow Summer Squash "Noodles"
2 Cups Cherry Tomatoes, Halved
1 Cup Fresh Basil, Coarsely Chopped
Combine the ground turkey with the cheese, scallions, salt and pepper. Mix well and shape into 12 small (2 ounce) meatballs. Bring the chicken stock to a boil in a medium to large pot, add the capers, and turkey meatballs, and simmer gently for about 12-14 minutes. Remove the meatballs from the chicken stock and plate into four individual soup bowls; keep warm. Bring the chicken stock back to a boil and add the squash noodles; simmer for about 2 minutes. Using tongs, arrange a quarter of the squash noodles on top of the turkey meatballs in each bowl. Add the cherry tomatoes to the broth and simmer for one minute. Stir in the basil leaves. Using a slotted spoon, remove the cherry tomatoes from the pot and arrange an equal amount over the meatballs in each bowl. You can make squash "noodles" with a spiralizer, vegetable peeler, or by thinly slicing the squash into noodle-shape pieces with a knife. Alternatively, look for pre-cut squash noodles in the fresh and frozen departments at your local grocery store. Pour the remaining broth over top. Serve hot.
Soup is a great meal for the winter. This recipe shows that you can make healthy soups.