Photo of Rosemary turkey meatball soup by WW

Rosemary turkey meatball soup

7 - 9
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
A hearty soup of onion and celery, with flavoursome meatballs and topped with rocket and Parmesan.


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped

Celery, Raw

2 stick(s), finely chopped

Chicken stock cube(s)

3 cube(s), made up with 1.5 litres hot water


2 clove(s)

Merchant Gourmet Orzo (Rice-shaped Pasta)

165 g

Turkey Breast Mince, raw

500 g

Rosemary, Fresh

3 teaspoons, finely chopped


½ zest(s) of 1

Olive Oil

2 teaspoons

Parmesan Cheese

40 g


40 g


  1. Mist a large saucepan with cooking spray over a medium heat. Add the onion and celery and cook, stirring, for 3-4 minutes or until softened. Add the stock and half the garlic and bring to the boil. Reduce the heat to a simmer and add the orzo. Cook, uncovered, for 10 minutes or until the pasta is tender.
  2. Meanwhile, combine the mince, rosemary, lemon zest and remaining garlic in a bowl, then season to taste. Roll tablespoons of the mixture into balls. Heat the olive oil in a large nonstick frying pan over a medium heat. Add the meatballs and cook, turning occasionally, for 5-6 minutes or until browned and cooked through. Add the meatballs to the orzo mixture.
  3. Serve the soup topped with the rocket and parmesan.