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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
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Nutrition Facts: 1 serving (1 cup) equals 193 calories, 8 g fat (3 g saturated fat), 92 mg cholesterol, 545 mg sodium, 17 g carbohydrate, 1 g fiber, 13 g protein.
Turkey Meatball Soup published in Quick Cooking January/February 2003, p27
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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Reviewed on Oct. 16, 2008 by badkitty
Good soup-easy and filling. I added fresh minced garlic, parmesan cheese ,Emeril's Essence and salt to the meatballs . I used fresh minced parsley instead of dried. I had a 20 ounce package of turkey so I used 5 (14-1/2 ounces each) cans of chicken broth, 2 cups egg noodles and used more carrots and celery.I used 2 eggs and 1 cup bread crumbs.I love that the meatballs cook in the soup! I also added a bay leaf-all soups need a bay leaf as far as I'm concerned-lol! This made alot and we ate it two days in a row. Like most soups, it was better the second day. I served grilled cheese with it.I would make this again. I added a little water when reheating it the next day for more broth-it was tasty! My 5 year old loved it and so did my hubby.
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