Italian Turkey Meatball Soup Recipes

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.

Steps:

• In a large bowl, mix together ground turkey (preferably dark meat), pesto, panko breadcrumbs, lightly whisked egg, grated Parmigiano-Reggiano, kosher salt, and freshly ground pepper with a fork until just combined. Cover with plastic wrap; refrigerate.
• Heat smashed and peeled garlic clove in a saucepan over medium-high until fragrant, about 30 seconds; add low-sodium chicken broth and fresh basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, 10 minutes. Form turkey mixture into tablespoon-size balls. Remove basil and garlic from liquid; gently drop in meatballs. Remove from heat; let stand, covered, until meatballs are cooked through, about 8 minutes. Stir in chopped escarole. Serve immediately with more Parmigiano-Reggiano and pepper, and drizzled with more pesto.

Steps:

• To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls.
• In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside.
• Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
• Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so.
• You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread.

Steps:

• Preheat the oven to 400 degrees F.
• For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
• Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.
• For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.
• Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.
• Serve with grated Parmesan alongside.

Steps:

• Preheat the oven to 400 degrees.
• Combine all the ingredients together except for the Melt®; stir well in a bowl. Form around 30 balls out of the mixture. Put them on a broiler pan coated with the melted Melt. Bake around 15 minutes or until a cut meatball shows no pink inside. Serve with pasta and sauce or place on a sandwich.

Steps:

• In a bowl, combine turkey, garlic, egg, breadcrumbs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll mixture into 1-tablespoon balls.
• In a large pot, heat oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes with juices; bring to a simmer. Add meatballs and cook, without stirring, until they float to surface, about 5 minutes.
• Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water, if desired; season with salt and pepper. Serve, sprinkled with cheese.

Steps:

• In a large soup pot, sauté the onion in oil for a couple of minutes, then add garlic, celery, carrots, and red bell pepper. Cook for about 15 minutes, stirring occasionally.
• Add zucchini and cook another 5 minutes. Add Italian Seasoning and cook for another few minutes.
• Add canned tomatoes, chicken broth, wine, barley and freshly ground black pepper. Simmer for 30 minutes.
• If too thick, add about a cup of water. Add frozen turkey meatballs; bring back to a boil and simmer another 20 minutes.
• Add spinach; simmer 5 more minutes. Taste and add salt, if necessary, and simmer another few minutes.
• Top each bowl with cheese and serve with salad and freshly baked bread or dinner rolls. (see Oatmeal Dinner Rolls.).