Ingredients Jump to Instructions ↓

  1. 2 egg whites, lightly beaten

  2. 1/2 cup seasoned bread crumbs

  3. 1 tablespoon grated Parmesan cheese

  4. 4 teaspoons Italian seasoning, divided

  5. 1 pound lean ground turkey

  6. 3 medium carrots, sliced

  7. 3 celery ribs, finely chopped

  8. 1 tablespoon olive oil

  9. 4 garlic cloves, minced

  10. 3 cans (14-1/2 ounces each ) reduced-sodium chicken broth

  11. 1/4 teaspoon pepper

  12. 1/2 cup ditalini or other small pasta

Instructions Jump to Ingredients ↑

  1. Turkey Meatball Soup Recipe photo by Taste of Home In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls.

  2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink.

  3. Meanwhile, in a Dutch oven, saute carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

  4. Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.

  5. Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.

  6. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 6 servings.


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