Contest-Winning Turkey Meatball Soup Recipe
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
- 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
- 1. In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes.
- 2. 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.
- 3. 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. Yield: 5 servings.
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.
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