Turkey meatball tomato risotto soup
A hearty one-pot tomato risotto soup recipe from Dannii Martin. She shows how turkey mince can be used for a perfect warmer for the colder weather by serving tender turkey meatballs in the soup for a hearty finish.
Ingredients
- 450g of turkey mince , from the breast
- 1 red pepper , large
- 1 white onion , large
- 4 tbsp of curly parsley
- 200g of risotto rice
- 400g of tinned chopped tomatoes
- 1.5l boiling water
- 1 pinch of sea salt
- 1 pinch of black pepper
- 1 tsp smoked paprika
- 4 tomatoes
- 30g of Parmesan , grated
Method
1
Divide the turkey mince into 15 even pieces and then roll into balls
2
Add some olive oil to a large pan and once hot, add the turkey meatballs and cook for 3-4 minutes, turning frequently so they don’t burn. Remove them from the pan and put to one side
3
Dice the red pepper and onion and add to the pan with a little more oil. Cook for 3 minutes
4
Add the rice, tinned tomatoes and the diced tomatoes. Pour in 3/4 of the boiling water, the paprika, chopped parsley and seasoning and stir well. Cover and simmer for 12 minutes
5
Remove the lid from the pan and add the remaining boiling water and the turkey meatballs. Cook for 5 more minutes - you may need to add a little more water if it becomes too dry
6
Divide between bowls, sprinkle with parmesan cheese and serve with vegetables of your choice or some crusty bread
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Turkey meatball tomato risotto soup
