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“Every Italian-American family I know seems to have their own version of meatball soup. This recipe is based on my family’s version.” Christie Ladd — Mechanicsburg, Pennsylvania
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 258 calories, 10 g fat (2 g saturated fat), 60 mg cholesterol, 783 mg sodium, 21 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
Originally published as Turkey Meatball Soup in Healthy Cooking October/November 2009, p27
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Reviewed on Feb. 02, 2012 by kgburgess
This was really good, hearty soup! I served it for lunch with homemade whole wheat dinner rolls. Delicious winter meal! I only had 2 cans of chicken broth so I substituted 1 can of vegetarian vegetable broth for the third can. Then I sprinkled in some powdered chicken bouillon to add back the chicken broth flavoring. It worked great! I also used Jennie-O 99% lean ground turkey. My 12 year old son really liked this soup!
Reviewed on Oct. 17, 2011 by rudylenak
love it
Reviewed on Nov. 29, 2010 by jmscoker
I've made this twice, with ground turkey and with leftover turkey, both were excellent. I doubled the pasta because we wanted a heartier dish. Even the kids ate it up.
Reviewed on Nov. 24, 2010 by kanidekisses
This is a great recipe. I added a can of diced tomatoes with Italian seasonings to my version and it was great. Very healthy and tasty!
Reviewed on Feb. 26, 2010 by aleduc
Even my 3 year old loves this soup. Super yummy! I make it with turkey sausage, just remove the casing.
Reviewed on Jan. 21, 2010 by TSTEYER
Very tasty. I omit the pasta (I think it gets too mushy when reheated), and add cabbage and more broth. I put leftovers in baggies and freeze to take to work.
Reviewed on Jan. 05, 2010 by suegirl
This was wonderful on a cold night! Easy to make and delicious. I added additional broth, I like a "brothier" soup, but other than that, wouldn't change a thing! Leftovers reheated well and tasted even better!
Reviewed on Oct. 18, 2009 by wiscook
very good, although once you chop everything it takes longer than 30 minutes to prep. Freezes well. I would like TOH to add this to recipes, I make soup on Sundays and freeze for during the week.
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