Contest-Winning Turkey Meatball Soup
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 5 servings.
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
Ingredients
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2 cans (14-1/2 ounces each) chicken broth
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1 celery rib with leaves, thinly sliced
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1 medium carrot, thinly sliced
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1/4 cup chopped onion
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1 tablespoon butter
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1 egg, lightly beaten
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1/2 cup dry bread crumbs
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2 tablespoons dried parsley flakes
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1 tablespoon Worcestershire sauce
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1/4 teaspoon pepper
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1/2 pound lean ground turkey
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1 cup uncooked egg noodles
Directions
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1.
In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes.
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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.
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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.
Nutrition Facts
1 cup: 193 calories, 8g fat (3g saturated fat), 92mg cholesterol, 545mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 13g protein.
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