Best Italian Turkey Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup With Turkey Meatballs image

Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.

Provided by Sarah Copeland

Categories     dinner, easy, quick, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

12 cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
1/2 cup panko bread crumbs
1/3 packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
3/4 cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

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.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 grams

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup with Turkey Meatballs image

This hearty soup can be made ahead and frozen for up to three months, so you can enjoy it well into spring.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 11

1 pound ground dark-meat turkey (93 percent lean)
2 cloves garlic, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 cans (14.5 ounces each) low-sodium chicken broth
2 cans (14.5 ounces each) diced tomatoes with juices
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped

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.

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE



Italian White Bean Turkey Soup with Sage image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 clove garlic, cut into wafer thin slices
3 tablespoons chopped fresh sage
19-ounce can cannelini beans pureed with 4 cups chicken broth
2 cups cubed cooked turkey
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.

ITALIAN TURKEY, BEAN, AND TOMATO SOUP



Italian Turkey, Bean, and Tomato Soup image

Categories     Soup/Stew     Bean     Poultry     Tomato     turkey     Appetizer     Thanksgiving     Quick & Easy     Dinner     Lunch     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

2 cups chopped fresh fennel
4 ounces sliced pancetta,* chopped
1 pound cherry tomatoes
2 cups low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 cup leftover turkey gravy
1 1/2 cups chopped leftover cooked turkey meat
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil

Steps:

  • Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
  • Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.

LIGHT ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Light Italian Wedding Soup With Turkey Meatballs image

Make and share this Light Italian Wedding Soup With Turkey Meatballs recipe from Food.com.

Provided by Banslug

Categories     Vegetable

Time 30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 11

1 lb ground turkey breast
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup seasoned dry bread crumb
1/4 cup dry parmesan cheese, plus more for serving
salt and black pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 (14 1/2 ounce) cans diced tomatoes
20 ounces fresh spinach

Steps:

  • In a bowl, combine turkey, garlic, egg, breadcrumbs, parmesan, salt and 1/4 tsp pepper. Using 1 tablespoon for each, roll mixture into meatballs.
  • In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes with juice; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to the surface, about 5 minutes.
  • Add as much spinach to the pot as will fit. Cook, gradually adding remaining spinach, until wilted and meatballs are cooked thru, about 5 minutes more. Thin soup with water or more broth if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.

Nutrition Facts : Calories 197.3, Fat 5.1, SaturatedFat 1.4, Cholesterol 64.5, Sodium 532.4, Carbohydrate 17.5, Fiber 3.7, Sugar 5.4, Protein 22.3

ITALIAN TURKEY SOUP



Italian Turkey Soup image

Categories     Soup/Stew     Pasta     turkey     Quick & Easy     Dinner     Lunch     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked turkey
Grated Parmesan cheese

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
  • Ladle soup into bowls. Serve, passing cheese separately.

ITALIAN TURKEY MEATBALL SOUP



Italian Turkey Meatball Soup image

The perfect low-fat comfort soup on a cold winter's day. I improvised this from looking at Italian Sausage Soup recipes. My husband and guests couldn't stop raving about it. I used Roasted Garlic diced tomatoes (Italian flavor would work) and Flame Broiled frozen Turkey meatballs from Trader Joe's.

Provided by teretree

Categories     Grains

Time 1h30m

Yield 8 generous bowls, 8 serving(s)

Number Of Ingredients 18

2 -3 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 large celery ribs, chopped
2 large carrots, chopped
1 red bell pepper, chopped
2 medium zucchini, chopped
1 1/2 tablespoons italian seasoning
1 (15 ounce) can diced tomatoes with juice
4 (15 ounce) cans chicken broth (about 7-8 cups)
1 cup water (if needed)
1/2 cup dry white wine
fresh ground black pepper
1/2 cup barley
salt
1 (16 ounce) bag fully cooked frozen turkey meatballs
2 -3 cups washed spinach leaves, stems removed
freshly grated parmesan cheese or romano 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.).

Nutrition Facts : Calories 165.1, Fat 5.3, SaturatedFat 0.9, Sodium 870.3, Carbohydrate 20.3, Fiber 4.8, Sugar 6.3, Protein 7.9

ITALIAN (TURKEY) SAUSAGE SOUP



Italian (Turkey) Sausage Soup image

Great for those busy mornings or too-hot-to-cook days. Sometimes I use half the package of sausage to stretch the budget and it's still great. I've also doubled the seasonings for an extra kick. *NOTE* The recipe should say "pepper jack cheese" in the toppings.

Provided by unmistakable1

Categories     One Dish Meal

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 medium potatoes, peeled and cut into 1-inch chunks
1 medium onion, cut into wedges
1 (1 1/2 lb) package Italian turkey sausage, cut into 1/2-inch slices
1 (28 ounce) can diced tomatoes, undrained
1 (14 ounce) can low sodium chicken broth
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon crushed red pepper flakes (or sweet red pepper flakes)
1/4 teaspoon garlic powder
monterey jack pepper cheese
parmesan cheese
crumbled cracker

Steps:

  • Place vegetables, broth, tomatoes, and meat in crockpot.
  • Stir in spices.
  • Cover and cook on low heat for 5-6 hours until veggies are tender.
  • Ladle into bowls and sprinkle with desired toppings.
  • *For stove-top method* Remove sausage from casings, dice onions, and chop potatoes into bite-sized chunks.
  • Drizzle a tablespoon or two of oil (I use extra virgin olive oil) into a large pot. Over med to med-hi heat, add in meat, using wooden spoon to help break it up into smaller pieces.
  • Once sausage has browned, add in onions (if desired, use some freshly minced garlic and add here). Saute' for a few minutes until softened.
  • Pour in tomatoes, broth, and stir in the seasonings (omit garlic powder if using fresh garlic). After liquid comes to a bubble, drop in the potatoes, reduce heat, and cook until potatoes are at desired tenderness.
  • Ladle into bowls and sprinkle with desired toppings.

Nutrition Facts : Calories 414.5, Fat 16, SaturatedFat 0.3, Cholesterol 90.2, Sodium 1627.3, Carbohydrate 38.2, Fiber 6.8, Sugar 12.8, Protein 31.9

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup with Turkey Meatballs image

We prefer the acini de pepe pasta in this dish, though it is pictured with orzo pasta which works fine and happens to be what I had on hand!

Provided by Amy H.

Categories     Turkey Soups

Time 40m

Number Of Ingredients 21

FOR THE MEATBALLS
1 lb lean ground turkey
1 large egg
1/2 c italian style breadcrumbs
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
dash(es) pepper
FOR THE SOUP
1 (10 oz.) package frozen chopped spinach
1 small onion, finely chopped
2 large carrots, cut into sticks and diced into small cubes
1-2 stalk(s) celery, finely diced
1 Tbsp olive oil
1 c dry acini de pepe, ditalini or orzo pasta (we prefer it with acini de pepe, but any tiny pasta will do.)
2 32 ounce boxes chicken broth
2 tsp chicken soup base
1/2 tsp salt
dash(es) pepper
grated fresh parmesan (optional)
1/4 c chopped fresh parsley (optional)

Steps:

  • 1. MAKE AHEAD: mix together the meatball ingredients. Form into miniature meatballs (about half of a normal bite-sized meatball) bake in a 350 degree oven for 15 minutes. You can refrigerate meatballs until ready to use.
  • 2. In a large Dutch oven, heat olive oil. Add carrots, onions, and celery. Saute until softened.
  • 3. Add chicken broth and seasonings. Bring to a boil. Turn down heat and simmer for 30 minutes.
  • 4. Add pasta, prepared meatballs and frozen spinach. Simmer for for however long is required package directions of pasta.
  • 5. Ladle into bowls. Sprinkle with fresh parsley and parmesan cheese!

TURKEY ITALIAN SAUSAGE AND BROCCOLI RABE SOUP



TURKEY ITALIAN SAUSAGE AND BROCCOLI RABE SOUP image

Categories     Soup/Stew     turkey     Low Fat

Yield 10 bowls

Number Of Ingredients 25

Salt
1 large bundle broccoli rabe, 1 1/4 to 1 1/2 pounds
1 tablespoon extra-virgin olive oil
1 1/2 pounds homemade Turkey Italian Sausage. See note.
1 onion, chopped
3 to 4 cloves garlic, finely chopped or very thinly sliced
1 red chile pepper, very thinly sliced or 1/2 teaspoon dried chile flakes
2 tablespoons chopped fresh thyme leaves or 1 tablespoon dry
1 tablespoon lemon zest
A few grates nutmeg
2 teaspoons garlic granules
2 teaspoons ground pepper
8 cups chicken stock-in-a-box
About 1/2 lb orecchietti pasta
Grated pecorino or Parmigiano-Reggiano, for topping
Crusty bread, such as ciabatta
Note: Ingredients for turkey sausage
2+ teaspoons salt
1 packet Splenda (optional)
1/4 cup fennel seeds (toasted is best)
3/4 cup chopped Italian Parsley
4+ garlic cloves mascerated
1/8 cup dry sherry
2 teaspoons apple cider vinegar
bread crumbs or Panko as binder

Steps:

  • For the sausage, start the night before and mix ground turkey with the rest of the ingredients. The mixture might be a bit loose without the Panko/bread crumbs. Add just enough to make a sticky mixture that will make good meatballs. Set in fridge to marry over night. To make the soup: In a skillet with a little olive oil, scoop meat mixture with a very small ice cream scoop as little balls. Continue in batches browning on all sides. Set aside. Boil a large pot of well salted water. (Salty like the sea.) Rough chop the Broccoli Rabe into 1 - 2 inch pieces. Par boil to remove bitterness. Strain and taste. If too salty, give it a rinse. Set aside. In a soup pot cook onion then garlic in a little olive oil over low heat. Add chile or dried flakes. Add stock, thyme, garlic granules, ground pepper, lemon zest, nutmeg. Bring to a boil. Add pasta and cook until al dente. Add meatballs and broccoli rabe back to the pot. Turn off heat. Serve with cheese and pass bread at the table.

ITALIAN-INSPIRED VEGETABLE SOUP WITH TURKEY SAUSAGE (WW INSPIRED



Italian-Inspired Vegetable Soup With Turkey Sausage (Ww Inspired image

I revised a weight watchers recipe and it's even MORE delicious than the original! Hubby and Mom agree. This is the first recipe I make using fennel and it really adds a depth of flavor so it's worth including.

Provided by MexiPie

Categories     Lunch/Snacks

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 medium fennel bulb, thinly sliced
2 cups spinach, baby leaves
2 small zucchini, cubed
1 medium sweet red pepper, chopped
6 cups chicken broth
1 (28 ounce) can diced tomatoes
1/4 teaspoon crushed red pepper flakes
2 teaspoons thyme, preferably fresh
1 teaspoon oregano, preferably fresh
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/4 teaspoon chipotle pepper
1 teaspoon basil
1 lb lean Italian turkey sausage link, cut into quarters
1/4 cup water

Steps:

  • Saute olive oil, garlic, onions, and fennel in a large pot over medium high heat for 3-4 minutes. In a separate small skillet, cook the sausage links by browning them first on medium heat and then adding the water and covering for approximately 5-7 minutes.
  • Once the onions, garlic, and fennel are aromatic and translucent, add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer, partly covered, for about 10-15 minutes.

Nutrition Facts : Calories 193.2, Fat 9.8, SaturatedFat 0.8, Cholesterol 29.7, Sodium 1109.8, Carbohydrate 13.1, Fiber 3.7, Sugar 6.9, Protein 14.3

TURKEY ITALIAN WEDDING SOUP WITH KALE



Turkey Italian Wedding Soup with Kale image

Good-for-you comfort food. I couldn't find escarole at my local market so I subbed kale in this easy and hearty recipe. You could also use Swiss chard. Top soup with additional chopped fresh parsley and Parmesan cheese.

Provided by voraciousgirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 large egg
2 tablespoons water
¼ cup Italian bread crumbs
1 pound lean ground turkey
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 cloves garlic, grated
¾ teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons olive oil, divided
1 cup chopped carrots
1 large shallot, sliced
10 cups chicken broth
½ cup dry white wine
¾ cup orzo
1 large bunch dinosaur kale, coarsely chopped
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes.
  • Coat chilled meatballs in 1 tablespoon olive oil.
  • Bake in the preheated oven until browned, about 20 minutes.
  • Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 22.2 g, Cholesterol 74.8 mg, Fat 10.3 g, Fiber 1.4 g, Protein 18.1 g, SaturatedFat 2.3 g, Sodium 1812.6 mg, Sugar 3.7 g

ITALIAN TURKEY (OR CHICKEN), BEAN & TOMATO SOUP



ITALIAN TURKEY (OR CHICKEN), BEAN & TOMATO SOUP image

Categories     Soup/Stew     turkey

Number Of Ingredients 9

2 cups chopped fresh fennel
4 ounces sliced pancetta, chopped
1 28-ounce can choppedtomatoes
2 cups homemade or low-sodium chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 1/2 cups roasted chicken or turkey, shredded
1/2 teaspoon dried crushed red pepper
1/4 teaspoon smoked paprika
1/2 cup chopped fresh basil

Steps:

  • Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook, stirring occasionally, about 8 minutes. Mix in broth, beans, shredded turkey or chicken, smoked paprika and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.

ITALIAN TURKEY & ORZO SOUP RECIPE - (4.2/5)



Italian Turkey & Orzo Soup Recipe - (4.2/5) image

Provided by bridgetinma

Number Of Ingredients 13

1 tablespoon olive oil
12 ounces 93% lean ground turkey
1 tablespoon chopped fresh oregano
4 ounces sliced cremini mushrooms
5 garlic cloves, chopped
3 cups unsalted chicken stock (such as Swanson)
2 cups water
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 (15-ounce) can petite diced tomatoes, drained
3/4 cup uncooked whole-wheat orzo pasta
3 cups spinach
1/2 teaspoon grated lemon rind

Steps:

  • Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add turkey; cook 6 minutes or until lightly browned, stirring to crumble. Add oregano, mushrooms, and garlic; sauté 5 minutes. Add stock, 2 cups water, salt, red pepper, and tomatoes, scraping pan to loosen browned bits; bring to a boil. Add orzo; cook 7 minutes. Stir in spinach and rind; cook 2 minutes. Serve immediately.

ITALIAN STYLE, TURKEY MEAT-BALL SOUP



Italian Style, Turkey Meat-ball Soup image

My husband just loves this stuff. In the picture shown, I used Kale instead of Nappa Cabbage. I had some extra Kale that I needed to use. My husband said he liked it much better with the Kale. I'll post this with Nappa cabbage in the ingredients list and use which ever you like best, but I have to admit, the Kale is quite nice in this soup!

Provided by Amy H. @Meave

Categories     Chicken Soups

Number Of Ingredients 22

FOR THE SOUP
1 - medium red onion, chopped
9 cup(s) chopped nappa cabbage
4 - carrots, scraped and chopped
4 - ribs celery, chopped
1/4 teaspoon(s) pepper
2 cup(s) chicken broth
- chicken meat balls, (recipe follows)
8 ounce(s) mini penne or shell pasta
1/2 cup(s) chopped, fresh parsley
1 can(s) (46 oz.) tomato juice or v-8
- more chicken broth if needed
1/2 cup(s) freshly grated, parmesan cheese (optional)
FOR THE TURKEY MEAT-BALLS
1 1/2 pound(s) ground turkey
1 cup(s) italian seasoned bread crumbs
1/2 cup(s) chopped, green onion
2 - eggs
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
3 tablespoon(s) chopped, fresh parsley

Steps:

  • FOR THE TURKEY MEAT BALLS
  • Mix together ground turkey, 2 eggs, bread crumbs, chopped green onions, 3 Tablespoons fresh chopped parsley, salt, and pepper and mix thoroughly until well blended. Shape into bite-size meat balls.
  • Heat 2 Tbsp. olive oil in large nonstick skillet. Add meat balls and brown over medium high heat; set aside.
  • FOR THE SOUP
  • Use left-over olive oil from turkey meat balls, and saute chopped red onion.
  • Add to a pot, 2 cups chicken broth, tomato juice, carrots, onions, celery, pepper. Bring just to a boiling point. Reduce heat, cover and simmer for 30 minutes.
  • Add Meat Balls, pasta and cabbage. Simmer for another 20 minutes or until meat balls are cooked through and pasta is tender. Add more chicken broth as needed. Remove from heat.
  • Add 1/2 cup fresh chopped parsley. Let stand for 10 minutes and serve. Garnish with a bit of freshly grated parmesan cheese, if desired.

Related Topics