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Contest-Winning Turkey Meatball Soup

Total Time

Prep: 25 min. Cook: 30 min.

Makes

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

  • 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

Directions

  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.

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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