Turkey Meatball Soup Recipes

CONTEST-WINNING TURKEY MEATBALL SOUP

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.

MINESTRA MARITATA (ITALIAN WEDDING SOUP)

Steps:

• Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
• Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
• Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.
• Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.

TURKEY MEATBALL SOUP

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.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

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.

HEARTY TURKEY MEATBALL SOUP

Steps:

• In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink., Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.

TURKEY MEATBALL SOUP

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 STEW

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
• Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
• Bake in the preheated oven until no longer pink in the center, about 12 minutes.
• Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
• Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.

TURKEY-PESTO MEATBALL SOUP

Steps:

• In a large bowl, mix together ground turkey (preferably dark meat), pesto, panko breadcrumbs, lightly whisked egg, grated Parmigiano-Reggiano, kosher salt, and freshly ground pepper with a fork until just combined. Cover with plastic wrap; refrigerate.
• Heat smashed and peeled garlic clove in a saucepan over medium-high until fragrant, about 30 seconds; add low-sodium chicken broth and fresh basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, 10 minutes. Form turkey mixture into tablespoon-size balls. Remove basil and garlic from liquid; gently drop in meatballs. Remove from heat; let stand, covered, until meatballs are cooked through, about 8 minutes. Stir in chopped escarole. Serve immediately with more Parmigiano-Reggiano and pepper, and drizzled with more pesto.

TURKEY-MEATBALL SOUP WITH ESCAROLE AND PAPPARDELLE

Steps:

• In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs).
• In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy, and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate.
• In a soup pot over medium-high heat, add the oil, remaining garlic, and shallots and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into 4 deep soup bowls and serve.