Corn and Turkey Meatball Lentil Soup
This recipe, originally found in the 2015 Healthy Lunchtime Challenge Cookbook, was shared with us by our friends at the American Association of Family and Consumer Sciences (AAFCS).
- 2 slices whole-wheat bread
- 3/4 lb. lean ground turkey
- 2 large eggs
- 1 Tablespoon chopped fresh basil leaves
- 2 Tablespoons olive oil
- 8 garlic cloves, peeled and crushed
- 2 1/2 cups sweet kernel corn
- 1 1/2 cups carrots, peeled and diced into 1/4-inch pieces
- 1 cup celery, chopped
- 2 1/2 cups tomatoes, diced
- 1 1/2 cups lentils, rinsed
- 11 cups reduced sodium chicken broth
- 1 1/2 tsp. chili powder
- 1 Tablespoon ground cumin
- Salt and pepper to taste
- Shredded mozzarella cheese and whole wheat pita chips for serving
- Preheat the oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray.
- Use a food processor to make breadcrumbs from the bread slices.
- In a large bowl, combine the breadcrumbs, turkey, eggs and basil and mix thoroughly.
- Roll the mixture into 1-inch meatballs and place on the prepared baking sheet. Bake, turning the meatballs every 5 minutes to prevent overly browning, for 25 minutes.
- In a large pot, heat the olive oil over medium heat. Add the garlic, corn, celery, carrots and tomatoes and cook for about 20 minutes, until the vegetables are softened and the tomatoes are reduced.
- Add the lentils and stir, then add chicken broth, chili powder and cumin. Increase the heat to high and bring to a boil.
- Stir one more time, then reduce the heat to a simmer, cover, and cook for an additional 45 minutes or until the lentils are tender. Season with salt and pepper.
- Stir in the turkey meatballs, being careful not to break them as you stir. For the best-tasting soup and a little more thickness, cook for an additional hour.
- Serve hot with mozzarella on top and whole-wheat pita chips on the side for dipping.