Print Options

Back to Turkey Meatball Soup >

Include these items:

Taste of Home Logo

Turkey Meatball Soup

 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).
Nutritional 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.