Turkey Meatball Soup

Turkey Meatball Soup Image by: Turkey Meatball Soup Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2009

Ingredients

  • 3 cups sodium-reduced chicken broth
  • 2 green onions
  • 1 each rib celery sliced
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 sweet red pepper chopped
  • 1 cup vermicelli egg noodles
  • 1/2 cup frozen peas thawed
Turkey Metaballs:
  • 1 egg
  • 1/4 cup onion grated
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon each of salt and pepper
  • 1 lb lean ground turkey
  • 1 lb veal

Method

Turkey Meatballs: In bowl, combine egg, onion, Parmesan cheese, parsley, salt and pepper; mix in turkey. Shape by 1 tbsp (15 mL) into balls. Bake on greased baking sheet in 400°F (200°C) oven until digital thermometer inserted in centre of several reads 165°F (74°C), about 15 minutes.

Meanwhile, in large saucepan, bring broth and 3 cups (750 mL) water to boil. Add green onions, celery, carrot, pepper and thyme; reduce heat, cover and simmer for 10 minutes.

Add red pepper, egg noodles and meatballs; simmer, covered, until pasta is al dente, about 5 minutes.

Add peas and heat through.

More Soup Recipes:

Nutritional facts Per each of 6 servings: about

  • Sodium 560 mg
  • Protein 19 g
  • Calories 198.0
  • Total fat 9 g
  • Cholesterol 100 mg
  • Saturated fat 3 g
  • Total carbohydrate 10 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 62.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Turkey Meatball Soup

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