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Turkey Meatball Soup

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.

12 ServingsPrep: 30 min. Cook: 10 min.

Ingredients

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

Directions

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

2 of 2

Turkey Meatball Soup (continued)

Directions (continued)

to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until
noodles are tender. Stir in parsley. Yield: 12 servings (3 quarts).

Nutrition Facts: 1 cup (prepared with low-sodium broth and without salt and garlic salt) equals 65 calories, 2 g fat (0 saturated fat), 19 mg cholesterol, 77 mg sodium, 5 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.