Turkey Meatball Soup
Ready In: 50 mins
Serves: 4-6
Ingredients
Turkey Meatballs
- 1 egg
- 1⁄4 cup onion, grated
- 1⁄4 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 lb lean ground turkey
Soup
- 3 cups chicken broth
- 3 cups water
- 2 green onions, sliced
- 1 carrot, sliced
- 1 celery rib, sliced
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon dried thyme
- 1 red bell pepper, chopped
- 1 cup vermicelli egg noodles (I used filini pasta)
- 1⁄2 cup frozen peas, thawed
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off