Turkey Meatballs and Vegetable Soup Recipe

4 3 6
Turkey Meatballs and Vegetable Soup Recipe
Turkey Meatballs and Vegetable Soup Recipe photo by Taste of Home
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Turkey Meatballs and Vegetable Soup Recipe

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4 3 6
Publisher Photo
Our home economists combined ready-made turkey meatballs with fresh and frozen vegetables to come up with this nicely seasoned soup. Small families can enjoy half now and freeze the rest for later. But bigger families may want to double the recipe, so there’s plenty leftover for a second meal. Sprinkle servings with Parmesan cheese just before serving.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups cut fresh green beans
  • 2 cups fresh baby carrots
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
  • 2 cups frozen corn

Directions

In a large saucepan or soup kettle, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add the tomatoes, meatballs and corn. Cover and cook over medium-low heat for 10 minutes or until meatballs are heated through. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a soup kettle. Cover and cook over medium heat until heated through. Yield: 6 servings.
Originally published as Turkey Meatball Soup in Simple & Delicious September/October 2006, p54

Nutritional Facts

1-1/3 cups: 232 calories, 7g fat (2g saturated fat), 43mg cholesterol, 981mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 16g protein.

  • 3 cups cut fresh green beans
  • 2 cups fresh baby carrots
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
  • 2 cups frozen corn
  1. In a large saucepan or soup kettle, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Add the tomatoes, meatballs and corn. Cover and cook over medium-low heat for 10 minutes or until meatballs are heated through. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
  3. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a soup kettle. Cover and cook over medium heat until heated through. Yield: 6 servings.
Originally published as Turkey Meatball Soup in Simple & Delicious September/October 2006, p54

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katlaydee3 User ID: 3741999 225330
Reviewed Apr. 23, 2015

"I did not care for this at all and could not even finish half of a bowl. Luckily, I served it with a grilled cheese sandwich so I had something to eat."

MY REVIEW
skipperstrucking User ID: 4577232 82871
Reviewed Dec. 8, 2013

"Great use of meatballs. I used frozen meatballs that I bought from Sam's Club. I followed the recipe as written to the end, (Then) I added a hearty handful of egg noodles. Just felt like that would finish off the dish and it did. I didn't have to add any additional liquid for the noodles. Great recipe, I will save it in my recipe box and use again."

MY REVIEW
wetnoses User ID: 4738377 157948
Reviewed Jan. 3, 2010

"We really liked this recipe. We added a 9 oz pack of fresh tortellinis and another cup of chicken broth. We used beef meatballs as that is what we had on hand. Very delicious. Thanks!"

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