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Turkey Meatball Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Turkey Meatball Soup

Turkey Meatball Soup
Photography by Matthew Kimura

This recipe makes 6 servings

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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

This family-friendly dish appeals to both young and old.

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.

Source : Canadian Living Magazine: March 2010

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