Recipe by Sunset magazine
"Turkey meatballs stay light by poaching in this rice-thickened stew instead of browning in fat."
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fat-skimmed chicken broth
long-grain white rice
ground turkey breast
fine dried bread crumbs
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.
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 from Fat: 16
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