Chicken Noodle Soup With Mini Turkey Meatballs Recipes

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

Ingredients

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.

CHICKEN SOUP WITH MINI-MEATBALLS

Chicken Soup With Mini-Meatballs image

Make and share this Chicken Soup With Mini-Meatballs recipe from Food.com.

Provided by MA HIKER

Categories Low Cholesterol

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3/4 lb ground turkey
1/4 cup cold water
1 egg, beaten
1/3 cup onion, finely minced
1/2 cup plain breadcrumbs
1/2 cup parmesan cheese, freshly grated
1/2 teaspoon salt
fresh ground black pepper
8 cups chicken broth
2 large carrots, chopped
1/2 onion, chopped
2 celery ribs, chopped
1 cup orzo pasta or 1 cup Italian pastina
1 (10 ounce) package fresh spinach, washed trimmed and torn into bite-size pieces

Steps:

In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
Shape the mixture into small 1-inch meatballs.
In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
(I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).

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