Hang tight!
"Turkey meatballs stay light by poaching in this rice-thickened stew instead of browning in fat." — Sunset magazine
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6 cups fat-skimmed chicken broth
1 cup chopped onion
2/3 cup long-grain white rice
1/2 cup chopped carrot
1/2 cup chopped celery
1 pound ground turkey breast
1/4 cup fine dried bread crumbs
1/4 cup chopped parsley
1 large egg
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup frozen petite peas
Easy to make, healthy and filling....could feed an army. Was great in bread bowls, and our lunch guests LOVED it!!!!
I loved this soup. I agree the meatballs were too big. I ended up breaking it into smaller pieces so I could have a piece of turkey in every bite. I used italian bread crumbs and garlic salt for more flavorful meatballs.
8 Ratings
I was VERY surprised by this recipe. I thought it was going to be pretty good, but it was delicious! I made if for a friend who just had a baby, and I had to stop myself from eating all! Highly recommend for a chilly night.
Wonderful!! Added a diced zucchini instead of peas because that's what I had on hand. Meatballs were too big for my taste so next time I'll either make them smaller or cut them. I used brown rice and it was great. Even better the next day but had to add a little more broth at the last minute because the rice soaks up the "soup" part! Thanks!
Great recipe! It was filling but guilt-free. And even better on the second day!
Ditto on previous review...Easy, healthy, filling and absolutely delicious! Another keeper for my recipe box!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Rice Stew
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 255 Calories from Fat: 16
