Turkey Meatball Soup

Ingredients

• 200g ground turkey
• 1/2 cup small pasta shapes
• 1 cup tomatoes, pureed
• 1 cup fresh spinach, chopped
• 1 egg
• 2 tbsp rolled oats
• 3 cups low-sodium stock
• 1/4 tsp dried herbs

Method

1. 01

   In a bowl, combine 200g ground turkey with 2 tbsp rolled oats (as binder), 1 egg, and 1/4 tsp dried mixed herbs. Mix well and roll into very small marble-sized meatballs.

2. 02

   In a pot, bring 3 cups of no-salt turkey or chicken stock to a gentle simmer. Carefully drop in the meatballs and cook for 8–10 minutes until cooked through.

3. 03

   Add 1/2 cup small pasta shapes and cook until very soft according to package directions.

4. 04

   Add 1 cup pureed or finely diced tomatoes and 1 cup finely chopped spinach. Stir and cook for 2–3 more minutes.

5. 05

   Check that meatballs are fully cooked through. Allow soup to cool to a safe temperature before serving.

How to offer

Serve in small portions, cut meatballs in half to check texture and ensure they are fully cooked. At 12 months, small meatball halves are safe and easy to manage. A delicious family meal that can be seasoned for adults at the table.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze without pasta for up to 3 months.

Nutrition note

Excellent source of protein and B vitamins, especially B6 and B12. Contains selenium, zinc, and tryptophan.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer