Turkey Meatball Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe



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


    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


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.


Rate This Recipe