Best Turkey Meatball Soup Recipes

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CONTEST-WINNING TURKEY MEATBALL SOUP



Contest-Winning Turkey Meatball Soup image

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

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

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.

HEARTY TURKEY MEATBALL SOUP



Hearty Turkey Meatball Soup image

Every Italian-American family I know seems to have its own version of meatball soup. This recipe is based on my family's version. -Christie Ladd, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

2 large egg whites, lightly beaten
1/2 cup seasoned bread crumbs
1 tablespoon grated Parmesan cheese
4 teaspoons Italian seasoning, divided
1 pound lean ground turkey
3 medium carrots, sliced
3 celery ribs, finely chopped
1 tablespoon olive oil
4 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/4 teaspoon pepper
1/2 cup ditalini or other small pasta

Steps:

  • In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink., Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.

Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 772mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

TURKEY-MEATBALL SOUP WITH ESCAROLE AND PAPPARDELLE



Turkey-Meatball Soup with Escarole and Pappardelle image

Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

1 pound ground turkey
1 egg white
1 cup coarsely chopped parsley leaves
1 medium-size onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
1 teaspoon extra-virgin olive oil
3 shallots, minced
8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 tablespoon thyme
4 ounces pappardelle, cooked al dente
1 bunch escarole (about 3/4 pound), trimmed, washed, and coarsely chopped

Steps:

  • In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs).
  • In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy, and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate.
  • In a soup pot over medium-high heat, add the oil, remaining garlic, and shallots and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into 4 deep soup bowls and serve.

TURKEY-PESTO MEATBALL SOUP



Turkey-Pesto Meatball Soup image

Enjoy an Italian-style soup with pesto-infused meatballs, basil, garlic and escarole, topped with Parmigiano-Reggiano and freshly cracked pepper. To make prep work even easier, the meatball mixture can be made ahead and refrigerated for up to one day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 40m

Number Of Ingredients 11

12 ounces ground turkey (preferably dark meat)
3 tablespoons Pesto, plus more for serving
6 tablespoons panko breadcrumbs
1 lightly whisked egg
3 tablespoons grated Parmigiano-Reggiano, plus more for serving
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper, plus more for serving
1 smashed and peeled garlic clove
4 cups low-sodium chicken broth
2 sprigs fresh basil
1 cup chopped escarole

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.

TURKEY MEATBALL AND ESCAROLE SOUP



Turkey Meatball and Escarole Soup image

From The Italian Slow Cooker, by Michele Scicolone. I have not made this yet, but it seems like a natural. Because the meatballs are added halfway through, it's not a recipe for those who need to be away all day. However, I think I would freeze the meatballs, and add them at the beginning. Escarole is a wonderful leafy vegetable, not well known in the US. Spinach or Swiss chard are suitable substitutes. The original recipe did not specify, but spinach should really be added only towards the end of the entire cooking period.

Provided by duonyte

Categories     Spinach

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 10

3 large carrots, chopped
10 cups chicken broth
1/2 lb escarole, washed and cut into bite-size bits
1 lb ground turkey
1 small onion, mindced
2 large eggs, beaten
1/2 cup plain breadcrumbs
1/2 cup grated parmesan cheese, Parmigiano-Regianno recommended
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
  • In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark.
  • Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
  • Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes.

Nutrition Facts : Calories 224.3, Fat 9.9, SaturatedFat 3.3, Cholesterol 103.2, Sodium 1485.7, Carbohydrate 10.8, Fiber 2.1, Sugar 3.1, Protein 21.5

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

TURKEY MEATBALL AND VEGETABLE SOUP



Turkey Meatball and Vegetable Soup image

I made up this recipe myself to take advantage of the abundance of fresh vegetables available in our state. It's an economical yet hearty main dish that my husband and three children love all year-round.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup dry bread crumbs
3 tablespoons whole milk
1 large egg, lightly beaten
1/2 teaspoon salt
1-1/4 pounds ground turkey
2-1/2 cups water
1 can (14-1/2 ounces) stewed tomatoes
2 medium zucchini, halved and sliced
2 small carrots, thinly sliced
2/3 cup frozen corn
1/2 cup cut fresh green beans or frozen cut green beans
2 teaspoons chicken bouillon granules
1 teaspoon dried basil
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the bread crumbs, milk, egg and salt. Crumble turkey over mixture and mix well. Shape into 1/2-in. balls. In a nonstick skillet over medium heat, brown meatballs in batches; drain if necessary., In a large saucepan, combine the remaining ingredients. Bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Nutrition Facts :

SWISS CHARD, CABBAGE, AND TURKEY MEATBALL SOUP



Swiss Chard, Cabbage, and Turkey Meatball Soup image

A mixture of ground turkey, garlic, herbs, and seasonings is formed into meatballs and simmered in a base of chicken stock, cabbage, and Swiss chard. Whole-wheat pasta, rich in vitamins, minerals, and dietary fiber, is added before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 18

3/4 pound ground turkey
5 cloves garlic, peeled and minced
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon paprika
2 teaspoons olive oil
1 medium yellow onion, finely diced
1 medium shallot, finely diced
1 medium carrot, peeled and cut into 1/4-inch pieces
5 14.5-ounce cans low-sodium chicken stock, skimmed of fat
4 cups (about 8 ounces) finely shredded green cabbage
6 ounces Swiss chard, leaves washed and cut into 1-inch-wide strips
6 ounces whole-wheat rigatoni, cooked

Steps:

  • In a bowl, combine turkey, 3 cloves garlic, parsley, 1 tablespoon oregano, 1 teaspoon sage, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika. Roll 1 teaspoon turkey mixture to form a ball. Repeat with remaining turkey mixture; set meatballs aside.
  • Heat the olive oil in a medium stockpot over medium heat. Add the onion, shallot, carrot, remaining 2 cloves garlic, and remaining tablespoon oregano, 2 teaspoons sage, 2 teaspoons thyme, 2 teaspoons rosemary, remaining salt, and 1/4 teaspoon pepper. Saute, stirring frequently, until the onions are golden brown, about 10 minutes. Add the chicken stock and cabbage, and simmer until the cabbage is tender, about 16 minutes. Add the reserved meatballs and Swiss chard, and let simmer until meatballs are cooked, about 8 minutes. Add the pasta, and cook until it is heated through, about 1 minute more. Serve immediately.

Nutrition Facts : Calories 252 g, Cholesterol 38 g, Fat 10 g, Fiber 4 g, Protein 18 g, Sodium 877 g

TURKEY MEATBALL SPINACH TORTELLINI SOUP RECIPE - (4.5/5)



Turkey Meatball Spinach Tortellini Soup Recipe - (4.5/5) image

Provided by á-164876

Number Of Ingredients 19

For the Meatballs:
10 oz 93% ground turkey
2 tbsp seasoned whole wheat breadcrumbs
2 tbsp grated parmesan cheese (Parmigiano Reggiano)
2 tbsp parsley, finely chopped
1 large egg
1 clove garlic, minced
1/8 tsp kosher salt
For the soup:
1/2 tbsp unsalted butter
2 stalks of celery, chopped
1 small onion, chopped
1 large carrot, peeled & chopped
2 cloves of garlic, minced
4 (14.5 oz) cans reduced sodium chicken broth (I used Swansons)
1 small Parmigiano-Reggiano rind (optional)
9 oz refrigerated spinach cheese tortellini (Buitoni)fresh ground black pepper, to taste
3 cups loosely packed baby spinach
fresh grated Parmigiano-Reggiano for topping

Steps:

  • Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan 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 20 to 22. In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften. Add the chicken broth and parmesan rind and increase heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes. Add the tortellini and simmer until cooked according to package directions, about 7 minutes. Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

TURKEY MEATBALL SOUP



Turkey Meatball Soup image

This delicious recipe from Canadian Living has flavours that remind me of my mom's homemade soups. My husband liked it so much that he had a second bowl and he rarely eats seconds!

Provided by Irmgard

Categories     Clear Soup

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 egg
1/4 cup onion, grated
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lb lean ground turkey
3 cups chicken broth
3 cups water
2 green onions, sliced
1 carrot, sliced
1 celery rib, sliced
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 red bell pepper, chopped
1 cup vermicelli egg noodles (I used filini pasta)
1/2 cup frozen peas, thawed

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.

Nutrition Facts : Calories 317, Fat 14.1, SaturatedFat 4.5, Cholesterol 155.9, Sodium 985, Carbohydrate 15.7, Fiber 2.8, Sugar 4.6, Protein 30.5

MINI TURKEY MEATBALL VEGETABLE SOUP



MINI TURKEY MEATBALL VEGETABLE SOUP image

Categories     Soup/Stew     Chicken

Yield 7 1 1/2 cups

Number Of Ingredients 26

For the Meatballs:
• 20 oz (1.3 lb) ground turkey breast 93% lean
• 1/4 cup seasoned whole wheat breadcrumbs*
• 1/4 cup grated parmesan cheese
• 1/4 cup parsley, finely chopped
• 1 large egg
• 1/4 cup onion, minced
• 1 clove garlic, minced
• 1/4 tsp salt
For the Soup:
• 32 oz container reduced sodium chicken broth
• 2 tsp olive oil
• 1/2 cup chopped onion
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 2 (14.5 oz) cans petite diced tomatoes
• Parmesan cheese rind (optional)
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley
• 1/2 tsp kosher salt and fresh black pepper
• 8 oz zucchini, diced
• 2 cups chopped fresh spinach
• extra parmesan cheese for garnish (optional)

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, 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.

TURKEY MEATBALL SOUP



Turkey Meatball Soup image

Make and share this Turkey Meatball Soup recipe from Food.com.

Provided by TERRY B.

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

2 onions, chopped
1 celery, chopped
2 carrots, chopped
1 garlic clove, chopped
2 quarts water
1 egg
1/2 cup shredded parmesan cheese
3 teaspoons sea salt
1 1/2 teaspoons pepper
1 1/2 teaspoons garlic powder
2 lbs ground turkey
1 cup chopped spinach
1 teaspoon onion powder
1 tablespoon chopped parsley
1 cup uncooked brown rice

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.

BETTY'S TURKEY MEATBALL SOUP



Betty's Turkey Meatball Soup image

When your body needs a natural boost, nothing beats a warm bowl of soup. It's nutritious and filling at the same time, without taking away from the flavor this meal brings to your palate. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories     Stocks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 lb lean ground turkey, 93% lean
1 cup fresh whole wheat breadcrumbs
1 large egg
2 teaspoons ground cumin, divided
2 teaspoons dried oregano, divided
1/4 teaspoon fresh ground pepper, divided
1 1/2 teaspoons salt, divided
1 tablespoon canola oil
1 large white onion, diced
2 carrots, diced
3 poblano peppers, diced
3 plum tomatoes, diced
6 cups reduced-sodium chicken broth
1/2 cup cooked brown rice
2 tablespoons lime juice
1 jalapeno, minced
2 tablespoons minced fresh cilantro

Steps:

  • Line a large baking sheet with wax paper.
  • Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bow. Mix gently until combined. Shape the mixture into 1 1/2 balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
  • Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute.
  • Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
  • Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add the rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeno and cilantro.

EASY TURKEY MEATBALL SOUP



EASY TURKEY MEATBALL SOUP image

Categories     Soup/Stew     turkey

Yield 8 Bowls

Number Of Ingredients 12

20 oz Lean Italian Seasoned Ground Turkey
1 large leek, chopped
4 C low salt chicken broth
1/2 cup Rice Wine Vinegar
Soy sauce to taste
1/2 package carrot & brocolli slaw
bok choy or Savoy cabbage, chopped
2 stalks of celery
20 mushrooms
Frozen edamame beans
Green onions
Multi colored fresh peppper

Steps:

  • 1. Make about 20 meatballs and brown in grape seed oil in batches. Remove. 2. Add leeks and saute 3. Add carrot slaw, cabbage, celery and mushrooms 4. Add broth and rice wine vinegar and return the meatballs. Season to taste and simmer until vegetables crisp tender 5. Add chopped green onions and plenty of pepper

TURKEY GINGER MEATBALL SOUP



Turkey Ginger Meatball Soup image

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

1 1/4 ground turkey
1 small onion
2 garlic cloves
1/2 inch piece fresh gingerroot
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley
1 egg
1 teaspoon salt
1/2 teaspoon ground black pepper
10 cups stock (turkey, chicken or vegetable)
1 leek, finely sliced
3 carrots (julienned)
2 large parsnips (ribboned)
1 fennel bulb, thinly sliced
2 garlic cloves, sliced
2 fresh bay leaves
1 red chili
chili oil

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

TURKEY MEATBALL SOUP



Turkey Meatball Soup image

From Bellevue, Kentucky, Randal Robert Wilson shares a speedy soup that stars tasty meatballs made from ground turkey. Cook it up to feed a crowd...or freeze leftovers for future fuss-free meals.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

MEATBALLS:
1/4 cup cooked rice
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons all-purpose flour
2 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon salt, optional
1/8 teaspoon pepper
3/4 pound ground turkey breast
SOUP:
6 cup chicken broth
1 cup uncooked fine egg noodles
1/2 teaspoon pepper
1/4 teaspoon garlic salt, optional
1/8 teaspoon dill weed
1 tablespoon minced fresh parsley

Steps:

  • In a bowl, combine the first eight ingredients. Add turkey; mix well. Shape into 1-in. balls. Place meatballs on two racks that have coated with cooking spray in shallow baking pans. Bake, uncovered, at 450° for 15 minutes or until turkey is no longer pink; drain. In a Dutch oven or large soup kettle, bring broth to a boil. Add meatballs, noodles, pepper, garlic salt if desired and dill; return to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until noodles are tender. Stir in parsley.

Nutrition Facts :

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