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Turkey Meatball Soup

  • Rating:
  • Course: Soup
  • Servings: 5
  • Prep time: 45 mins
  • Views: 2298

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Nutritional information
  • Calories: 212
  • Sodium: 749 mg
  • Fat: 9 g
  • Carbs: 16 g
  • Fiber: 1 g

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Cook's notes: Taste: 4; prep: 3. Use whole wheat egg noodles. Make sure not to pack the meatballs too hard to keep them fall-apart-tender. This recipe was adapted from Taste of Home's "Big Book of Soup".


2 cans (141/2 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, beaten
1/2 cup dry breadcrumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles


1. In a large saucepan, bring 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.
2. Transfer onion to a large bowl. Add egg, breadcrumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-inch balls.
3. Add meatballs to simmering broth. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

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Turkey Meatball Soup

Turkey Meatball Soup

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