Turkey Meatball Soup Recipes

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CONTEST-WINNING TURKEY MEATBALL SOUP



Contest-Winning Turkey Meatball Soup image

You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 12

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

Steps:

  • In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

MINI TURKEY MEATBALL VEGETABLE SOUP



Mini Turkey Meatball Vegetable Soup image

Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.

Provided by Gina

Categories     Soup

Time 1h10m

Number Of Ingredients 24

20 oz 1.3 lb ground turkey breast 93% lean
1/4 cup seasoned whole wheat breadcrumbs*
1/4 cup grated parmesan cheese
1/4 cup parsley (finely chopped)
1 large egg
1/4 cup onion (minced)
1 clove garlic (minced)
1/4 tsp salt
32 oz container reduced sodium chicken broth
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves (minced)
2 14.5 oz cans petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
8 oz zucchini (diced)
2 cups chopped fresh spinach
extra parmesan cheese for garnish (optional)

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
  • Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes.
  • Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
  • Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  • Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
  • Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
  • Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed.
  • Serve with extra grated cheese on the side if desired.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 229 kcal, Carbohydrate 14 g, Protein 21 g, Fat 9 g, Cholesterol 87 mg, Sodium 747 mg, Fiber 3 g, Sugar 4 g

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup With Turkey Meatballs image

Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.

Provided by Sarah Copeland

Categories     dinner, easy, quick, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

12 cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
1/2 cup panko bread crumbs
1/3 packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
3/4 cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Steps:

  • Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
  • Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
  • Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
  • Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
  • Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
  • Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 grams

TURKEY MEATBALL SOUP



Turkey Meatball Soup image

This delicious recipe from Canadian Living has flavours that remind me of my mom's homemade soups. My husband liked it so much that he had a second bowl and he rarely eats seconds!

Provided by Irmgard

Categories     Clear Soup

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 egg
1/4 cup onion, grated
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lb lean ground turkey
3 cups chicken broth
3 cups water
2 green onions, sliced
1 carrot, sliced
1 celery rib, sliced
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 red bell pepper, chopped
1 cup vermicelli egg noodles (I used filini pasta)
1/2 cup frozen peas, thawed

Steps:

  • To make the meatballs, combine the egg, onion, parmesan cheese, salt and pepper in a bowl.
  • Mix in the turkey.
  • Shape by 1 tablespoon into balls.
  • Bake on a greased baking sheet in a 400 degree F oven until the internal temperature reaches 165 degrees F, about 15 minutes.
  • Meanwhile, in a large saucepan, bring the broth and water to a boil.
  • Add the green onions, carrot, celery, black pepper and thyme.
  • Reduce the heat, cover and simmer for 10 minutes.
  • Add the red pepper, egg noodles and meatballs.
  • Simmer, covered, until the pasta is al dente, about 5 minutes.
  • Add the peas and heat through.

Nutrition Facts : Calories 317, Fat 14.1, SaturatedFat 4.5, Cholesterol 155.9, Sodium 985, Carbohydrate 15.7, Fiber 2.8, Sugar 4.6, Protein 30.5

TURKEY MEATBALLS AND VEGETABLE SOUP



Turkey Meatballs and Vegetable Soup image

Our home economists combined ready-made turkey meatballs with fresh and frozen vegetables to come up with this nicely seasoned soup. Small families can enjoy half now and freeze the rest for later. But bigger families may want to double the recipe, so there's plenty leftover for a second meal. Sprinkle servings with Parmesan cheese just before serving.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

3 cups cut fresh green beans
2 cups fresh baby carrots
2 cups chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
2 cups frozen corn

Steps:

  • In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the tomatoes, meatballs and corn. Cover and cook over medium-low heat for 10 minutes or until meatballs are heated through. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Transfer to a Dutch oven. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 232 calories, Fat 7g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 981mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.

TURKEY MEATBALL SOUP



Turkey Meatball Soup image

Make and share this Turkey Meatball Soup recipe from Food.com.

Provided by TERRY B.

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

2 onions, chopped
1 celery, chopped
2 carrots, chopped
1 garlic clove, chopped
2 quarts water
1 egg
1/2 cup shredded parmesan cheese
3 teaspoons sea salt
1 1/2 teaspoons pepper
1 1/2 teaspoons garlic powder
2 lbs ground turkey
1 cup chopped spinach
1 teaspoon onion powder
1 tablespoon chopped parsley
1 cup uncooked brown rice

Steps:

  • Broth.
  • Boil water, 1 onion, celery, carrots, garlic clove, 1 teaspoon sea salt, and 1/2 teaspoon pepper in large pan for 1 hour.
  • Meatballs.
  • In a bowl, mix egg, parmesan cheese, remaining onion, 1 teaspoon sea salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, and ground turkey.
  • make into 1 inch balls.
  • Cook in microwave until fully cooked, about 5-8 minutes.
  • Soup.
  • Add chopped spinach, onion powder, chopped parsley, sea salt, pepper, garlic powder, and meatballs.
  • Bring to a boil.
  • Simmer uncovered for 10-15 minutes.
  • Serve.
  • Enjoy.

TURKEY MEATBALL SOUP



Turkey Meatball Soup image

This recipe makes enough to feed a crowd, but can easily be scaled down. The turkey makes a healthy alternative to ground beef.

Provided by SJG3483

Categories     One Dish Meal

Time 45m

Yield 14-16 serving(s)

Number Of Ingredients 14

2 lbs ground turkey
1 1/3 cups matzo meal
2 eggs
2 cloves garlic, minced
1 (16 ounce) box uncooked tri-color spiral pasta
2 large carrots, peeled and sliced
2 large tomatoes, chopped
1 large onion, chopped
4 -6 cups tomato juice (depending on how strong you want the tomato flavor)
6 -8 cups water
1 (10 ounce) package frozen spinach, thawed
italian seasoning (about 1 T)
black pepper
margarine, for browning

Steps:

  • Mix turkey, matzo meal, and eggs well.
  • Shape into 1-inch meatballs.
  • Cook the meatballs either by browning them in a skillet or boiliing them in water Brown garlic in a saucepan.
  • Combine all ingredients except spinach in a large pot.
  • Heat to a boil, cover, reduce heat, and simmer for 15 minutes.
  • Add spinach and cook about 5 more minutes until pasta is tender.

Nutrition Facts : Calories 302.6, Fat 7, SaturatedFat 1.9, Cholesterol 81.5, Sodium 289.8, Carbohydrate 40.4, Fiber 3, Sugar 5, Protein 19.3

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