Turkey Meatball Vegetable Soup Recipes

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.

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.

VEGETABLE MEATBALL SOUP

Steps:

• In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

VEGETABLE TURKEY SOUP

Steps:

• In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.