Prep 25 mins
Cook 30 mins
About 7 years ago I found a recipe in a Woman's World magazine for this incredible soup. Unfortunately, we were in the middle of moving. I made the soup once and then lost the recipe. Over the years i have searched and tried to duplicate. this is the closest I've gotten.
- 4 (14 1/2 ounce) cans chicken broth
- 2 celery ribs, with leaves, thinly sliced
- 2 medium carrots, thinly sliced
- 1 cup onion, chopped
- 2 tablespoons butter
- 2 eggs, beaten
- 1 cup dry breadcrumbs
- 4 tablespoons dried parsley flakes
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon pepper
- 1 lb lean ground turkey
- 2 cups egg noodles, uncooked
- n 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. Add noodles and lemon juice. Cover and simmer for 5 minutes or until noodles are tender.
Very good! I found this on Taste of Home 's website. I had a 20 ounce package of turkey so I used 5 cans of broth and added a little water. I added salt, Emeril's Essence, fresh minced garlic and grated Parmesan to the meatballs and used fresh minced parsley instead of the dried. I love that the meatballs cook right in the soup! I added a bay leaf while simmering- all soups need a bay leaf if you ask me-lol! We ate this soup for 2 days for dinner, and as with most soups, it was better the second day. My hubby and 5 year old son thought it was great. According to my son, there was nothing "weird" in this soup-lol! I served grilled cheese sandwiches with it. I would make it again. Thanks!