Turkey Meatball Soup
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 198 |
| pro | 19 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 100 mg |
| sodium | 560 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 13 |
| vit A | 34 |
| vit C | 62 |
| folate | 12 |
Ingredients
- 3 cups sodium-reduced chicken broth
- 2 sliced green onions
- 1 each carrot and rib celery, sliced
- 1/4 tsp pepper
- 1/4 tsp 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 tbsp minced fresh parsley
- 1/4 tsp each of salt and pepper
- 1 lb lean ground turkey or veal
Preparation
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:
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:
Source : Canadian Living Magazine: March 2009
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