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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 230.1
  • Total Fat: 10.1 g
  • Cholesterol: 104.2 mg
  • Sodium: 716.7 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 23.7 g

View full nutritional breakdown of Turkey Meatball Soup calories by ingredient
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Turkey Meatball Soup

Submitted by: GODDESSOFHOME

Introduction

Recipe from Canadian Living magazine March 2009 issue Recipe from Canadian Living magazine March 2009 issue
Number of Servings: 6

Ingredients

    3 cups sodium reduced chicken broth
    3 cups water
    1 stalk celery sliced
    1 medium carrot sliced
    1/4 tsp each pepper and dried thyme
    1 sweet red pepper, chopped
    1 cup vermicelli egg noodles
    1/2 cup frozen peas, thawed

    Turkey Meatballs
    1 large egg
    1/4 cup grated onion
    1/4 cup Parmesan cheese
    2 tbsp minced fresh parsley
    1/4 tsp pepper
    1 pound lean ground turkey or veal

Directions

Turkey Meatballs:
In bowl, combine egg, onion, parmesan cheese, parsley, and pepper; mix in turkey. Shape by 1 tbsp into balls. Bake on greased baking sheet in 400 F (200C) oven until digital thermometer inserted in centre of several reads 165 F (74 C), about 15 minutes.

Meanwhile, in large saucepan, bring broth and 3 cups water to boil. Add celery, carrot, pepper and thyme; reduce heat, cover and simmer for 10 minutes.
Add red pepper, egg noodles and meatballs; simmer, covered, until pasta is al dente, about 5 minutes.
Add peas and heat through.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user GODDESSOFHOME.






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