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.
THE BEST TURKEY MEATBALLS
These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
- Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
- Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.
HOMEMADE TURKEY SOUP
The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h55m
Yield 10
Number Of Ingredients 12
Steps:
- Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
- Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
- Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
- Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
HEARTY TURKEY MEATBALL SOUP
Every Italian-American family I know seems to have its own version of meatball soup. This recipe is based on my family's version. -Christie Ladd, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 772mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 grams
TURKEY MEATBALLS RECIPE BY TASTY
Here's what you need: lean ground turkey, italian breadcrumbs, egg, salt, pepper, olive oil
Provided by Swasti Shukla
Categories Snacks
Yield 15 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF (200ºC).
- Add the turkey, breadcrumbs, egg, salt, pepper, and olive oil to a bowl and mix to combine.
- Form the meat into 15 meatballs approximately 2-inches (5cm) across.
- Place the meatballs on a parchment paper-lined tray and bake for 15-20 mins in the oven, or until cooked through.
- Enjoy!
Nutrition Facts : Calories 81 calories, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
TURKEY MEATBALL SOUP
This delicious recipe from Canadian Living has flavours that remind me of my mom's homemade soups. My husband liked it so much that he had a second bowl and he rarely eats seconds!
Provided by Irmgard
Categories Clear Soup
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 317, Fat 14.1, SaturatedFat 4.5, Cholesterol 155.9, Sodium 985, Carbohydrate 15.7, Fiber 2.8, Sugar 4.6, Protein 30.5
TURKEY SOUP
I was trying to figure out what to do with my turkey after Thanksgiving and this is what happened. I really thought it was wonderful! You could do this in a slow cooker with little alteration...it would just take longer.
Provided by TishT
Categories Chicken
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place turkey carcass into a stock pot and cover with water.
- Bring to a low boil and cook until meat falls easily from the bone.
- Pour stock and bones into a colander with a bowl underneath to catch the stock.
- Separate the meat from the bones and put meat into stock.
- Return the stock to the stock pot.
- Put pot back on low heat and put in rosemary, pepper, carrots and celery.
- Cook until soft.
- Take about 2 cups of stock out of pot and stir fettuccini sauce mix into it, then slowly stir it into the stock pot.
- Cook at least 10-15 minutes.
- Stir in noodles and cook 10-15 minutes or until the noodles are done.
- *Soup is thicker and creamier next day.
Nutrition Facts : Calories 26.5, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.5, Sodium 992.1, Carbohydrate 4.3, Fiber 1.2, Sugar 2.5, Protein 1.1
BAKED TURKEY MEATBALLS
Quick, healthy, and delicious!
Provided by Kudra
Categories Appetizers and Snacks Meat and Poultry Turkey
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet.
- Bake in the preheated oven until no longer pink in the center and outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 267.3 calories, Carbohydrate 16.1 g, Cholesterol 130.3 mg, Fat 10.7 g, Fiber 1.4 g, Protein 27.2 g, SaturatedFat 2.8 g, Sodium 349.6 mg, Sugar 3.1 g
EASY TURKEY SOUP
A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
- To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.78 milligram of sodium
TURKEY MATZO BALL SOUP
I've substituted sage here for the more commonly-used dill, to keep the soup's flavor more in line with Thanksgiving. If it's post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don't keep a kosher kitchen and/or want to make your ancestors turn over in their graves.
Provided by Anthony Bourdain
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a medium to large mixing bowl, beat the eggs until they are uniformly yellow. Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine. Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes.
- Bring the stock to a boil in a wide pot with a lid. Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls. Add them to the boiling stock, along with the carrot and the dill. Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes.
- Taste the broth and season with salt and pepper as needed. Serve immediately.
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