Turkey Ginger Meatball Soup Food

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.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

Steps:

• Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
• Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
• Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
• Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
• Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
• Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

TURKEY GINGER NOODLE SOUP

Steps:

• Place the first 8 ingredients in a 4- or 5-qt. slow cooker., Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker., Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.

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.

TURMERIC-GINGER CHICKEN SOUP

Steps:

• In a saucepan over medium-high heat, saute garlic, turmeric, and ginger in oil until fragrant, about 30 seconds. Add stock; bring to a simmer. Add pasta; cook 1 minute less than per package instructions. Add chicken; heat through, 1 minute. Remove from heat. Stir in lemon juice. Serve with microgreens and scallions.

TURKEY GINGER MEATBALL SOUP

Steps:

• Pre-heat oven to 400°F.
• To make the meatballs put the onion, garlic, ginger and parsley in the food processor until finely chopped. Stir in the ground turkey, parmesan, egg and salt and pepper.
• Shape the mixture into balls, about one tablespoon each, and bake on a greased baking sheet at 400°F for about 15-18 minutes. Your thermometer should read 165°F in the center of the meatballs.
• Put the stock, vegetables and bay leaves in a large pot and bring to a simmer for about 20 minutes.
• Add the meatballs to the stock and simmer for another 5 minutes. Check the seasoning and add extra salt if necessary.
• Serve each bowl with a drizzle of chili oil and sliced chili pepper.

MINI MEATBALL SOUP

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.

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:

• Broth.
• Boil water, 1 onion, celery, carrots, garlic clove, 1 teaspoon sea salt, and 1/2 teaspoon pepper in large pan for 1 hour.
• Meatballs.
• In a bowl, mix egg, parmesan cheese, remaining onion, 1 teaspoon sea salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, and ground turkey.
• make into 1 inch balls.
• Cook in microwave until fully cooked, about 5-8 minutes.
• Soup.
• Add chopped spinach, onion powder, chopped parsley, sea salt, pepper, garlic powder, and meatballs.
• Bring to a boil.
• Simmer uncovered for 10-15 minutes.
• Serve.
• Enjoy.