Turkey meatball tomato risotto soup

4
45 minutes

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