Low-Carb Turkey Meatball Soup recipe

Ingredients

• 1/2 pound (240 g) ground turkey
• 1½ tablespoons (22 g) oat bran
• 2 tablespoons (30 ml) minced fresh parsley
• 1/2 teaspoon (3 ml) salt
• 1/2 teaspoon (3 ml) poultry seasoning
• dash of freshly ground black pepper
• 1 tablespoon (15 ml) olive oil
• 1/2 cup (125 ml) sliced carrots
• 1 tablespoon (15 ml) minced yellow onion
• 1 clove garlic, peeled and crushed
• 4 cups (1 L) low-sodium fat-free chicken broth
• 1 teaspoon (5 ml) dried oregano leaves

Instructions

In a large mixing bowl, combine the ground turkey, oat bran, minced parsley, salt, poultry seasoning, and black pepper. Mix well. Form the turkey mixture into balls and set aside.

In a large saucepan, heat the olive oil over medium-high heat. Add sliced carrots and saute, stirring occasionally, for 2-3 minutes. Add onions and garlic and continue cooking and stirring occasionally, for a further 5-7 minutes.

Pour in the broth, then stir in dried oregano and bring the soup to a simmer over medium-low heat. Simmer, uncovered, for 15 minutes.

Drop the turkey meatballs into the soup, one by one, and continue simmering for another 10-15 minutes.

Turn off the heat. Stir the soup well before serving. Ladle into soup bowls. Serve hot.