Photo of Turkey meatball & chard soup by WW

Turkey meatball & chard soup

Points® value
Total Time
2 hr 5 min
15 min
1 hr 50 min
Soaking torn bread in milk before adding it to the turkey mixture ensures the meatballs stay moist and tender, while Parmesan adds a touch of classic Italian flavour.


Wholemeal bread, sliced

2 slice(s), medium, crusts removed, bread torn into small pieces

Skimmed Milk

60 ml

Turkey Breast Mince, raw

500 g

Parmesan Cheese

40 g

Egg, whole, raw

1 medium, raw


1 medium

Parsley, fresh

3 tablespoon(s)

Olive Oil

1 tablespoon(s)

Chicken stock cube(s)

2 cube(s), 1.8L

Chard, raw

60 g

Cannellini Beans, cooked

1 can(s), large, drained


  1. Combine the bread and milk in a large bowl and set aside for 5 minutes, until the bread is softened. Add the turkey, Parmesan, egg, shallot and 2 tablespoons of the parsley. Season and mix to combine. With damp hands, shape the mince mixture into 24 meatballs (about 2 tablespoons per meatball) and set aside.
  2. Heat the oil in a large nonstick frying pan over a medium-high heat. In batches, brown the meatballs for 5 minutes per batch, then remove from the pan and set aside.
  3. Pour the chicken stock into a large pan or stockpot and bring to the boil. Add the kale and beans and bring back to the boil. Reduce the heat, add the meatballs and simmer for 1 hour 30 minutes or until the meatballs are cooked through and the soup has thickened slightly.
  4. Ladle the soup into bowls and serve garnished with the remaining parsley.


You’ll find rainbow chard in larger supermarkets and in greengrocers, but if you can’t get hold of it, use curly kale instead.