TURKEY MEATBALLS AND VEGETABLE SOUP
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
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 VEGETABLE SOUP
Quick and easy one pot Turkey Meatball Vegetable Soup. Loaded with spinach, broccoli and turkey meatballs!
Provided by Kelley Simmons
Categories Main Course Soup
Time 30m
Number Of Ingredients 23
Steps:
- In a large bowl combine ground turkey, breadcrumbs, onions, eggs, parsley, salt and pepper.
- Portion out meatballs. I got about 20 meatballs or so.
- Heat a large pot over medium-high heat with 1 tablespoon olive oil.In two batches add meatballs and cook for 3-4 minutes or until they get golden brown on the outside. It is ok if the middle is still pink the meatballs will continue to cook in the soup.
- Take out of the pan and set aside.
- Add 1 tablespoon of oil to the same pot the meatballs were cooked in. Add in the celery, carrot, onion, broccoli and saute for 4-5 minutes or until the vegetables start to get tender.Add in garlic and cook for an additional minute.
- Stir in chicken broth, Worcestershire sauce, bay leaves, red pepper flakes and Italian seasoning. Bring to a simmer and cook for 5 minutes.
- Add in spinach and cook until wilted.Take off of the heat and add in lemon juice. Return meatballs back to the pot and season the soup with salt and pepper to taste.
- Serve immediately with a sprinkle of red pepper flakes and Parmesan cheese.
Nutrition Facts : Calories 280 kcal, Carbohydrate 15 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 442 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MINI TURKEY MEATBALL VEGETABLE SOUP
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
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
MINI TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 42 mini meatballs
Number Of Ingredients 23
Steps:
- Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
- Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
- Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Nutrition Facts : Calories 48, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 180 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
MINI MEATBALL SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 47m
Yield 4 big servings
Number Of Ingredients 26
Steps:
- In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
- While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
- Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
- In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
- Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
CONTEST-WINNING TURKEY MEATBALL SOUP
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
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.
SOUTHWESTERN MINI TURKEY MEATBALLS
Bite-sized meatballs served with a spicy, creamy salsa dip. Makes enough for a party!
Provided by Dannon Oikos
Categories Trusted Brands: Recipes and Tips Dannon Oikos®
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator.
- In another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned.
- Serve meat balls on shredded lettuce with reserved sauce for dipping.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 8.7 g, Cholesterol 36.9 mg, Fat 3.5 g, Fiber 1.7 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 102.6 mg, Sugar 0.8 g
VEGETABLE SOUP WITH TINY MEATBALLS
My Mom used to make this soup for us when we were growing up. It calls for 1/2 cup fine pasta but she always dumped a lot more pasta in than what was called for :) Serve with lots of parmesan cheese, we loved it!
Provided by Janeydoe
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
- Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
- Season with salt and pepper.
- Serve with grated paremsan cheese.
- Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
- Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
- Form in 3/4 inch balls using 1 teaspoon mixture for each.
- Brown in butter - Makes 5 dozen.
Nutrition Facts : Calories 198.3, Fat 10, SaturatedFat 3.6, Cholesterol 65.5, Sodium 878.2, Carbohydrate 12.5, Fiber 1.6, Sugar 3.2, Protein 14.4
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