Turkey Meatball Soup
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This family-friendly dish appeals to both young and old.
This recipe makes 6 servings
Turkey Meatball Soup
Photography by Yvonne Duivenvoorden
| 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 green onions, sliced
1 carrot, sliced
1 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 Meatballs:
1 egg
1/4 cup grated onion
1/4 cup grated parmesan cheese
2 tbsp minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
1 lb lean ground turkey or lean ground 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, carrot, celery, 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.
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, carrot, celery, 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.
Source:
Canadian Living Magazine: March 2010
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