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
Make and share this Turkey Meatball Soup recipe from Food.com.
Provided by Cooking4six
Categories Poultry
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 641.2, Fat 24.5, SaturatedFat 7.2, Cholesterol 155.5, Sodium 732.5, Carbohydrate 55.5, Fiber 4, Sugar 6.2, Protein 51.9
TURKEY GINGER MEATBALL SOUP
Make and share this Turkey Ginger Meatball Soup recipe from Food.com.
Provided by Honeysuckle White a
Categories Meatballs
Time 55m
Yield 2
Number Of Ingredients 18
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.
Nutrition Facts : Calories 217.6, Fat 6.7, SaturatedFat 3, Cholesterol 104, Sodium 1529, Carbohydrate 30.4, Fiber 8.1, Sugar 7.9, Protein 12
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