Quinoa Pizza Bites

With the rainy weather we’ve been experiencing here in Toronto, there is nothing more that I crave then a warm bowl of tomato soup & some form of cheesy goodness. Despite the dreary weather it’s still hot & humid and for me that translates into needing a lighter variation of my favourite wintertime classic: tomato bisque and grilled cheese. I discovered Quinoa Bites by way of Instagram and this light Tomato & Turkey Meatball Soup is a simple, but oh so flavourful recipe from my sis.

Recipes after the jump.

Together, these two snack create the perfect summertime solution to a cold-day classic, without adding that ‘extra layer’ we tend to excuse in the winter months. I used this quinoa recipe here and instead of pairing with a marinara sauce, I enjoyed each bite with a warm bowl of Tomato & Turkey Meatball Soup (recipe below).

Tomato & Turkey Meatball Soup

Turkey Meatballs:

  • 1 LB Ground chicken/turkey
  • 1/2 Cup rolled oats
  • 1 egg (or 2whites)
  • 1 clove garlic, smashed
  • 1 tsp worchester
  • 1TB italian seasoning
  • 1 tsp mustard powder
  • 1 tsp chili flakes
  • 1 tsp tarragon
  • 1 tsp onion powder
  • Mix all ingredients together
  • If still wet, add some panko or bread crumbs, 1 tsp at a time
  • Roll in to 2″ balls and set aside
  • Add 1 TB of EVOO to your soup pan
  • Brown meatballs on all sides (about 1-2 minutes on each side)
  • Remove from heat on to a plate lined with paper towel

Tomato Soup:

  • 1 Lg can tomato puree (I love using San Marzano tomatoes which I mash up once soft)
  • 2 cloves of garlic
  • 2 TB fresh basil
  • 1 TB dried italian seasoning (I also add 1 TB oregano & a sprinkle of chili flakes because I love them)
  • Salt & Pepper to taste
  • Add ingredients to soup pan you used to brown the meatballs
  • Get the flavour of tomatoes and seasoning as you like it
  • Add 2 large cans full of water (I use one can water, one chicken broth) 
  • Let it come to simmer
  • Bring pan to medium low heat and add the meatballs
  • Cover pan and let simmer for 30 minutes-1 hour, stirring and tasting occasionally 
*You can enjoy this soup right away but I always find the longer you let it sit, the more flavour you’ll get.


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