mexican

Turkey Albondigas Soup with Zucchini and Mint

Name: Turkey Albondigas Soup with Zucchini and Mint
Yield: 1 serving
Cuisine: mexican
Ingredients: 170 g lean ground turkey; 80 g cooked white rice; 50 g egg; 480 g chicken broth, low sodium; 140 g zucchini, diced; 70 g carrot, diced; 60 g white onion, diced; 6 g garlic, minced; 10 g olive oil; 6 g fresh mint, chopped; 10 g lime juice

This simmered dish pairs lean ground turkey with zucchini, diced, fresh mint, chopped and cooked white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly High satiety High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

43 g Carbohydrates

29 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g lean ground turkey 255 kcal
80g cooked white rice 104 kcal
50g egg 72 kcal
480g chicken broth, low sodium 29 kcal
140g zucchini, diced 24 kcal
70g carrot, diced 29 kcal
60g white onion, diced 24 kcal
6g garlic, minced 9 kcal
10g olive oil 88 kcal
6g fresh mint, chopped 2 kcal
10g lime juice 3 kcal

Cooking instructions

lean ground turkeycooked white riceegggarlic
In a bowl, mix ground turkey with cooked rice, egg, minced garlic, salt, and pepper. Form 10-12 small meatballs.
white onionolive oil
Heat olive oil in a small pot over medium heat. Add onion and cook until softened, 3 minutes.
chicken broth
Pour in broth and bring to a gentle simmer. Add meatballs and simmer 8 minutes, stirring gently so they do not stick.
zucchinicarrot
Add zucchini and carrot; simmer 6-8 minutes until vegetables are tender and meatballs are cooked through.
fresh mintlime juice
Stir in mint and lime juice. Taste and adjust salt.
Serve hot.