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Hearty Turkey Meatball Soup

Total Time

Prep: 30 min. Cook: 40 min.

Makes

6 servings

Every Italian-American family I know seems to have its own version of meatball soup. This recipe is based on my family’s version. —Christie Ladd, Mechanicsburg, Pennsylvania
Hearty Turkey Meatball Soup Recipe photo by Taste of Home

Ingredients

  • 2 large egg whites, lightly beaten
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 4 teaspoons Italian seasoning, divided
  • 1 pound lean ground turkey
  • 3 medium carrots, sliced
  • 3 celery ribs, finely chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/4 teaspoon pepper
  • 1/2 cup ditalini or other small pasta

Directions

  1. In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls.
  2. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink.
  3. Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  4. Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.

Nutrition Facts

1 cup: 251 calories, 9g fat (2g saturated fat), 53mg cholesterol, 772mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1.500 starch, 0.500 fat.

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