The combination of the herbs and red wine make for such a bountiful and refreshing dish. Opting for the turkey products is a very figure-friendly choice and using the lemon juice and zest in the meatballs also brings such a light zing to your mouth.
How To Make One Pot Meatball and Gnocchi Soup
Combine ingredients for the meatball mixture and set aside. Heat oil in a large dutch oven over medium heat and add the bacon.
Cook until crisp, about 5-7 minutes. Remove bacon and drain on paper towel, set aside. Next add the carrots, celery, onion, roasted garlic, bay leaves, fresh thyme and rosemary and let cook another 5-7 minutes.
Deglaze pan with red wine and let cook for 1 minute before adding the canned tomatoes, garbanzo beans, broth, salt and pepper.
Bring to a boil, reduce heat to a simmer and begin forming meatballs and dropping them into the soup. Also add the gnocchi and let simmer for 7-10 minutes, until both meatballs and gnocchi are floating to the top.
Return bacon to the soup and garnish with fresh parsley just before serving.
- Sugar: 2g
- Calcium: 90mg
- Calories: 307kcal
- Carbohydrates: 28g
- Cholesterol: 76mg
- Fat: 9g
- Fiber: 3g
- Iron: 4mg
- Potassium: 536mg
- Protein: 28g
- Saturated Fat: 2g
- Sodium: 917mg
- Vitamin A: 5437IU
- Vitamin C: 24mg
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