Bettys Turkey Meatball Soup Food

HOMESTYLE TURKEY MEATBALL SUBS

Steps:

• In small bowl, mix hot water and bulgur. Let soak at least 20 minutes. Heat oven to 350°F. Line cookie sheet with sides with foil.
• Meanwhile, in large bowl, mix remaining Meatball ingredients. Drain bulgur; add to bowl, mixing very well until incorporated. Shape into 24 golf ball-size meatballs. Place on wire cooling rack, and place inside lined cookie sheet.
• Bake 25 minutes. Place marinara sauce in 10- to 12-inch straight-sided skillet over medium heat. Carefully transfer meatballs to skillet; simmer 5 to 10 minutes or until hot.
• Place 3 meatballs in each bun. Cut cheese in half, and place over meatballs. Cover with additional sauce, and serve with shredded fresh basil.

CONTEST-WINNING TURKEY MEATBALL SOUP

Steps:

• In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

MEXICAN MEATBALL SOUP

Steps:

• In medium bowl, mix meatball ingredients until combined. Refrigerate mixture 15 to 30 minutes to firm up.
• Meanwhile, in 6-quart (or larger) saucepan, cook first 4 soup ingredients over medium heat about 5 minutes or until vegetables begin to soften. Add chicken broth, diced tomatoes and 1 1/2 teaspoons taco seasoning mix. Heat to boiling; reduce to simmering. Simmer 20 minutes.
• Meanwhile, shape meatball mixture into teaspoon-sized balls. Drop balls into simmering soup, one at a time, and continue to simmer about 15 minutes longer or until meatballs are cooked through. Turn off heat, and stir in lime juice before serving in bowls with lots of toppings.

HEARTY TURKEY MEATBALL SOUP

Steps:

• In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink., Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.

TURKEY-PESTO MEATBALLS

Steps:

• Heat oven to 375°F. Line cookie sheet with sides or 15x10-inch pan with foil; spray foil with cooking spray.
• In large bowl, mix all ingredients until well combined. Shape mixture into balls; place on cookie sheet.
• Bake 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.

TURKEY MEATBALL SOUP

Steps:

• To make the meatballs, combine the egg, onion, parmesan cheese, salt and pepper in a bowl.
• Mix in the turkey.
• Shape by 1 tablespoon into balls.
• Bake on a greased baking sheet in a 400 degree F oven until the internal temperature reaches 165 degrees F, about 15 minutes.
• Meanwhile, in a large saucepan, bring the broth and water to a boil.
• Add the green onions, carrot, celery, black pepper and thyme.
• Reduce the heat, cover and simmer for 10 minutes.
• Add the red pepper, egg noodles and meatballs.
• Simmer, covered, until the pasta is al dente, about 5 minutes.
• Add the peas and heat through.

TURKEY MEATBALL SOUP

Steps:

• Sauté onion and celery in 2 teaspoons of olive oil in a big soup pot until soft.
• Add chicken broth. When it starts to boil, add carrots and orzo.
• Bring down heat to a medium/low and simmer 5 minutes. Keep an eye on broth, so that it never boils again.
• Add bay leaf. Start meatballs.
• Sauté onion and garlic in large skillet with 1 teaspoons of olive oil until soft, throw into big mixing bowl.
• Add breadcrumbs, cheese, turkey and egg. Get in there with your bare hands and mix.
• Roll meatballs into small bite size.
• Spray olive oil cooking spray into the skillet the onions were in, and start cooking the balls in batches, as they brown throw them into the broth. Gently -- don't want them splashing you!
• Don't worry about them being cooked thru; the broth will take care of that. Let it barely simmer for 15 minutes maybe.
• Add salt, and pepper to taste and then serve with grated Parmigiano-Reggiano on top.

TURKEY MEATBALL SOUP

Steps:

• Mix turkey, matzo meal, and eggs well.
• Shape into 1-inch meatballs.
• Cook the meatballs either by browning them in a skillet or boiliing them in water Brown garlic in a saucepan.
• Combine all ingredients except spinach in a large pot.
• Heat to a boil, cover, reduce heat, and simmer for 15 minutes.
• Add spinach and cook about 5 more minutes until pasta is tender.

BETTY'S TURKEY MEATBALL SOUP

Steps:

• Line a large baking sheet with wax paper.
• Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bow. Mix gently until combined. Shape the mixture into 1 1/2 balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
• Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute.
• Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
• Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add the rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeno and cilantro.