TURKEY MEATBALLS AND VEGETABLE SOUP
Our home economists combined ready-made turkey meatballs with fresh and frozen vegetables to come up with this nicely seasoned soup. Small families can enjoy half now and freeze the rest for later. But bigger families may want to double the recipe, so there's plenty leftover for a second meal. Sprinkle servings with Parmesan cheese just before serving.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the tomatoes, meatballs and corn. Cover and cook over medium-low heat for 10 minutes or until meatballs are heated through. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Transfer to a Dutch oven. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 232 calories, Fat 7g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 981mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
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
MINI MEATBALL SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 47m
Yield 4 big servings
Number Of Ingredients 26
Steps:
- In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
- While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
- Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
- In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
- Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
CROCKPOT MINI TURKEY MEATBALL VEGETABLE SOUP
Crockpot Mini Turkey Meatball Vegetable Soup is hearty one-pot meal that's packed with the good stuff. A gluten-free, dairy-free, paleo, whole30 recipe your family will love.
Provided by Robyn Downs
Number Of Ingredients 17
Steps:
- Make the meatballs by combining the grated onion, nutritional yeast, salt, garlic powder, flour, and turkey in a medium bowl. Stir until well combined, being careful not to over-mix. Form into meatballs, about 1 teaspoon each.
- Add the onion, carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, and salt to a 6-quart slow cooker, stirring to combine.
- Add the meatballs, pressing gently to submerge in the liquid. Cover and cook on high for 4-6 hours or low for 6-8, or until the vegetables and meatballs are cooked through.
- Uncover, add the spinach, and cook on high for 5 more minutes, or until the spinach is wilted. Add the lemon juice, stirring to combine. Taste and add additional salt if desired.
- Serve with a sprinkle of fresh rosemary and healthy drizzle of olive oil.
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
MEATBALL VEGETABLE SOUP
This is an old family recipe from my husband's Swedish grandmother. I don't know if it's Swedish, but it's good.
Provided by CookingONTheSide
Categories Low Cholesterol
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For soup, add all ingredients to Dutch oven.
- Boil for 30 minutes.
- Make meatballs: Mix all ingredients and shape into 12 balls.
- Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.
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.
MINI TURKEY MEATBALL VEGETABLE SOUP RECIPE
This vegetable soup has turkey meatballs and a mix of carrots, celery, onions, tomatoes, and herbs. It's a warm, tasty, and kid-friendly soup.
Provided by Amber Edwards
Categories Soup
Time 1h30m
Yield 7
Number Of Ingredients 27
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Gently mix all the ingredients well until everything is combined.
- Form small meatballs, about 1 tablespoon each. Bake in the oven for 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 for about 15 minutes until tender and fragrant.
- 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 for 8 to 10 minutes, until the zucchini is tender and meatballs are cooked through. Season to taste with salt and black pepper if needed.
- Serve with extra grated cheese on the side if desired.
Nutrition Facts : Carbohydrate 12.37g, Cholesterol 102.11mg, Fat 17.01g, Fiber 3.08g, Protein 34.73g, SaturatedFat 7.62g, ServingSize 7.00, Sodium 947.03mg, Sugar 0.00, UnsaturatedFat 5.98g
MINESTRONE SOUP WITH TURKEY MEATBALLS
Yum! This soup is very flavorful and healthy. I found it in a magazine, it's a real keeper, I make it all the time. It's best served with crusty bread.
Provided by Chef Shantal
Categories Poultry
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs.
- Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees (Fahrenheit) for 20 to 25 minutes or until meatballs are brown on outside and no longer pink in center.
- In 5-quart saucepan, over medium-high heat, saute remaining onion and garlic with celery in olive oil for 5 to 7 minutes, or until tender.
- Add chicken broth, tomatoes, green beans, sage, oregano, basil, and parsley. Increase heat and bring mixture to boil; add rotini. Reduce heat,cover and simmer for 15 to 20 minutes or until pasta is al dente.
- Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.
- Top bowls with parmsean cheese.
Nutrition Facts : Calories 353.8, Fat 11.4, SaturatedFat 3.3, Cholesterol 63.6, Sodium 968.6, Carbohydrate 37.9, Fiber 4.2, Sugar 6.5, Protein 24.5
VEGETABLE SOUP WITH TINY MEATBALLS
My Mom used to make this soup for us when we were growing up. It calls for 1/2 cup fine pasta but she always dumped a lot more pasta in than what was called for :) Serve with lots of parmesan cheese, we loved it!
Provided by Janeydoe
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
- Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
- Season with salt and pepper.
- Serve with grated paremsan cheese.
- Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
- Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
- Form in 3/4 inch balls using 1 teaspoon mixture for each.
- Brown in butter - Makes 5 dozen.
Nutrition Facts : Calories 198.3, Fat 10, SaturatedFat 3.6, Cholesterol 65.5, Sodium 878.2, Carbohydrate 12.5, Fiber 1.6, Sugar 3.2, Protein 14.4
More about "mini turkey meatball vegetable soup food"
MINI TURKEY MEATBALL VEGETABLE SOUP
From mealplannerpro.com
MINI MEATBALL AND VEGETABLE SOUP - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
MINI TURKEY MEATBALL SOUP | CANADIAN LIVING
From canadianliving.com
SKINNY TASTE - MINI TURKEY MEATBALL VEGETABLE SOUP
From sync.myfitnesspal.com
MINI TURKEY MEATBALL VEGETABLE SOUP - PERSONAL LEVEL FITNESS
From personallevelfitness.com
TURKEY MEATBALL VEGETABLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
MINI TURKEY MEATBALL VEGETABLE SOUP | PHYSICIAN'S PLAN
From physiciansplan.com
MINI MEATBALL AND VEGETABLE SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
MINI TURKEY MEATBALL VEGETABLE SOUP | KEEPRECIPES: YOUR …
From keeprecipes.com
TURKEY MEATBALL VEGETABLE SOUP (30 MINUTES!) - CHEF SAVVY
From chefsavvy.com
MINI TURKEY MEATBALL VEGETABLE SOUP | MINI TURKEY MEATBALLS, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love