Turkey Meatball Vegetable Soup Recipes

TURKEY MEATBALLS AND VEGETABLE SOUP

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.

MINI TURKEY MEATBALL VEGETABLE SOUP

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.

TURKEY MEATBALL VEGETABLE SOUP

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.

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.

TURKEY MEATBALL AND VEGETABLE STEW

Steps:

• Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
• Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
• Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
• Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
• If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.

TURKEY MEATBALLS WITH VEGETABLE SAUCE

Steps:

• In a large bowl, combine ground turkey, bread crumbs and egg. Mix well, and shape into balls about 1 1/2 inches in diameter.
• Preheat a large skillet over medium heat. Cook meatballs until evenly brown on all sides, about 5 minutes. Stir in condensed soup and evaporated milk. Cook over medium heat until meatballs are no longer pink, approximately 15 minutes.

ITALIAN TURKEY MEATBALL SOUP

Steps:

• In a large soup pot, sauté the onion in oil for a couple of minutes, then add garlic, celery, carrots, and red bell pepper. Cook for about 15 minutes, stirring occasionally.
• Add zucchini and cook another 5 minutes. Add Italian Seasoning and cook for another few minutes.
• Add canned tomatoes, chicken broth, wine, barley and freshly ground black pepper. Simmer for 30 minutes.
• If too thick, add about a cup of water. Add frozen turkey meatballs; bring back to a boil and simmer another 20 minutes.
• Add spinach; simmer 5 more minutes. Taste and add salt, if necessary, and simmer another few minutes.
• Top each bowl with cheese and serve with salad and freshly baked bread or dinner rolls. (see Oatmeal Dinner Rolls.).