SLOW COOKER TURKEY VEGETABLE SOUP
This savory, flavorful soup is great for a busy weeknight, or a cold fall day!
Provided by Holly Nilsson
Categories Appetizer Dinner Entree Lunch Main Course Slow Cooker Soup
Time 7h25m
Number Of Ingredients 13
Steps:
- Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
- Place in the bottom of a 6qt slow cooker.
- Add remaining ingredients (except parsley) and cook on low 7-8 hours or until potatoes are tender.
- Stir in parsley and serve.
Nutrition Facts : Calories 213 kcal, Carbohydrate 18 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 1582 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
TURKEY MEATBALL VEGETABLE SOUP
Quick and easy one pot Turkey Meatball Vegetable Soup. Loaded with spinach, broccoli and turkey meatballs!
Provided by Kelley Simmons
Categories Main Course Soup
Time 30m
Number Of Ingredients 23
Steps:
- In a large bowl combine ground turkey, breadcrumbs, onions, eggs, parsley, salt and pepper.
- Portion out meatballs. I got about 20 meatballs or so.
- Heat a large pot over medium-high heat with 1 tablespoon olive oil.In two batches add meatballs and cook for 3-4 minutes or until they get golden brown on the outside. It is ok if the middle is still pink the meatballs will continue to cook in the soup.
- Take out of the pan and set aside.
- Add 1 tablespoon of oil to the same pot the meatballs were cooked in. Add in the celery, carrot, onion, broccoli and saute for 4-5 minutes or until the vegetables start to get tender.Add in garlic and cook for an additional minute.
- Stir in chicken broth, Worcestershire sauce, bay leaves, red pepper flakes and Italian seasoning. Bring to a simmer and cook for 5 minutes.
- Add in spinach and cook until wilted.Take off of the heat and add in lemon juice. Return meatballs back to the pot and season the soup with salt and pepper to taste.
- Serve immediately with a sprinkle of red pepper flakes and Parmesan cheese.
Nutrition Facts : Calories 280 kcal, Carbohydrate 15 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 442 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MINI TURKEY MEATBALL VEGETABLE SOUP
Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.
Provided by Gina
Categories Soup
Time 1h10m
Number Of Ingredients 24
Steps:
- Preheat oven to 400°F.
- In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
- Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes.
- Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
- Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
- Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
- Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
- Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed.
- Serve with extra grated cheese on the side if desired.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 229 kcal, Carbohydrate 14 g, Protein 21 g, Fat 9 g, Cholesterol 87 mg, Sodium 747 mg, Fiber 3 g, Sugar 4 g
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.
VEGGIE SOUP WITH MEATBALLS
Loaded with veggies, meatballs and spices, this meal-in-one soup is hearty enough to warm up any cold winter day. It's a recipe you'll make again and again! -Penny Fagan, Mobile, Alabama
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender., Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.
Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1295mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 9g fiber), Protein 19g protein.
SLOW-COOKED MEATBALL SOUP
As a mother, I try to sneak as many veggies into my daughter's diet as I can. This savory soup with meatballs and pasta does the trick. Best of all, the whole family loves it! -Kymm Wills, Phoenix, AZ
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.
Nutrition Facts : Calories 288 calories, Fat 16g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 1173mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.
MINI TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 42 mini meatballs
Number Of Ingredients 23
Steps:
- Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
- Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
- Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Nutrition Facts : Calories 48, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 180 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
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