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Turkey Meatball Soup

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.
  • Total Time
    Prep: 30 min. Cook: 10 min.
  • Makes
    12 servings (3 quarts)

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.

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