Turkey meatball tomato risotto soup

45 minutes


  • 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


Divide the turkey mince into 15 even pieces and then roll into balls
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
Dice the red pepper and onion and add to the pan with a little more oil. Cook for 3 minutes
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
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
Divide between bowls, sprinkle with parmesan cheese and serve with vegetables of your choice or some crusty bread