Gently combine turkey, breadcrumbs, oregano, and 1 tablespoon of the oil in a bowl. Shape mixture into 28 small, 1/2-inch balls.
Heat remaining 2 tablespoons oil in a large Dutch oven over medium-high. Add onion, celery, and carrots, and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in stock, Parmesan rind, and salt; bring to a boil. Add couscous; cook, stirring occasionally, 7 minutes. Add meatballs, zucchini, and squash; cook, stirring occasionally, until meatballs are cooked through and vegetables are crisp-tender, about 3 minutes. Stir in spinach and parsley. Remove and discard Parmesan rind.
Ladle soup into bowls; sprinkle each serving with 1 tablespoon grated Parmesan.
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|Serving Size: 1 Serving (1008g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 138 (22%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 45.4mg||14 %|
|Sodium 1519mg||52 %|
|Potassium 1482.3mg||39 %|
|Total Carbohydrate 87.5g||26 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 80.9g|
|Protein 34.8g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 634
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