NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground Turkey

1/2 cup Cooked Lentils

1 medium Carrot

1 stalk Celery

1 small Onion

1/2 cup Diced Tomatoes

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium heat and add olive oil.

• 2

  Mince the garlic and sauté it until fragrant, about 30 seconds.

• 3

  In a bowl, combine the ground turkey with salt, pepper, and dried oregano. Form the mixture into small meatballs.

• 4

  Brown the turkey meatballs in the skillet for 3-4 minutes on each side until lightly browned. They do not need to be fully cooked through as they will finish cooking in the soup.

• 5

  Dice the carrot, celery, and onion into small pieces.

• 6

  In a large pot, add the low-sodium chicken broth and bring it to a simmer.

• 7

  Add the diced vegetables, cooked lentils, and diced tomatoes to the pot. Stir to combine.

• 8

  Gently place the turkey meatballs into the simmering soup. Allow the soup to simmer for 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.

• 9

  Taste the soup and adjust seasonings with salt and pepper as needed.

• 10

  Serve the soup hot, enjoying the comforting mix of savory turkey meatballs and nutrient-rich vegetables.