Contest Winning Turkey Meatball Soup Food

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CONTEST-WINNING TURKEY MEATBALL SOUP



Contest-Winning Turkey Meatball Soup image

You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 12

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

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.

Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

MEATBALL SOUP



Meatball Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped celery
2 cloves garlic, chopped
1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
2 tablespoons tomato paste
2 (14-ounce) cans reduced-sodium beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt, plus 1/2 teaspoon
3/4 pound ground beef
1/4 pound ground pork
2 large eggs, lightly beaten
1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves
2 tablespoons chopped fresh basil leaves

Steps:

  • Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
  • While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
  • Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
  • Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
  • Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

TURKEY MEATBALL SOUP



Turkey Meatball Soup image

This delicious recipe from Canadian Living has flavours that remind me of my mom's homemade soups. My husband liked it so much that he had a second bowl and he rarely eats seconds!

Provided by Irmgard

Categories     Clear Soup

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 egg
1/4 cup onion, grated
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lb lean ground turkey
3 cups chicken broth
3 cups water
2 green onions, sliced
1 carrot, sliced
1 celery rib, sliced
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 red bell pepper, chopped
1 cup vermicelli egg noodles (I used filini pasta)
1/2 cup frozen peas, thawed

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.

Nutrition Facts : Calories 317, Fat 14.1, SaturatedFat 4.5, Cholesterol 155.9, Sodium 985, Carbohydrate 15.7, Fiber 2.8, Sugar 4.6, Protein 30.5

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