Turkey Meatball Soup Recipe

Turkey Meatball Soup Recipe photo by Taste of Home

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Cooked Italian turkey meatballs can be found in the refrigerated section of your local grocery stores. You can also substitute frozen beef meatballs.

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Turkey Meatball Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
1 can (49-1/2 ounces) chicken broth
2 cups uncooked egg noodles
2 cups cut fresh green beans
1 cup sliced fresh carrots
1 cup chopped celery
1 cup chopped onion
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper

Directions

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until noodles are tender. Yield: 6 servings.

Nutritional Analysis: 1-1/3 cups equals 227 calories, 8 g fat (2 g saturated fat), 55 mg cholesterol, 1,357 mg sodium, 22 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Turkey Meatball Soup in Weeknight Cooking Made Easy Annual 2005, p135

Refrigerate Chicken Soup without Noodles

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