Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until noodles are tender. Stir in parsley. Yield: 12 servings (3 quarts).
Originally published as Turkey Meatball Soup in Quick Cooking May/June 1998, p12

Nutritional Facts

1 cup: 65 calories, 2g fat (0 saturated fat), 19mg cholesterol, 77mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

  • 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
  1. 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 to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until noodles are tender. Stir in parsley. Yield: 12 servings (3 quarts).
Originally published as Turkey Meatball Soup in Quick Cooking May/June 1998, p12

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTurkey Meatball Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review