A delightful and hearty soup that combines the flavors of stuffed bell peppers into a comforting bowl.
In a mixing bowl, combine the ground turkey, small diced onion, garlic powder, salt, black pepper, Worcestershire sauce, and cooked brown rice. Mix until well combined.
Using wet hands to form the meatballs can prevent sticking.
Form the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
Ensure the meatballs are uniform in size for even cooking.
Heat a large skillet over medium heat and cook the meatballs until browned on all sides. Remove and set aside.
Avoid overcrowding the skillet to ensure proper browning.
In a Dutch oven, sauté the medium diced onion and bell peppers in a bit of oil until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the smoked paprika, canned diced tomatoes, tomato paste, and chicken broth to the pot. Stir to combine.
Adjust the seasoning to taste at this stage.
Gently place the cooked meatballs into the soup. Bring to a simmer, cover, and cook for 20 minutes.
Stir occasionally to ensure the meatballs are evenly heated.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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