CONTEST-WINNING TURKEY MEATBALL SOUP
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
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
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
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
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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