HOW TO MAKE MEATBALL SOUP RECIPES

CONTEST-WINNING TURKEY MEATBALL SOUP RECIPE: HOW TO MAKE IT

Contest-Winning Turkey Meatball Soup Recipe: How to Make It 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

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

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, FatContent 8g fat (3g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 545mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 13g protein.

MEATBALL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Meatball Soup Recipe: How to Make It - Taste of Home image

This meatball soup recipe is a hearty meal. It's great for chilly days. —Sue Miller, Walworth, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1 large egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
4 cups reduced-sodium beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta
Minced fresh parsley, optional

Steps:

In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese.
Freeze Option: Divide cooled soup in individual portions; freeze up to 3 months.

Nutrition Facts : Calories 248 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 778mg sodium, CarbohydrateContent 30g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 20g protein.

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