Recipes: Turkey Meatball Soup

Another great recipe posted by my dear blog friend Kate. This was one of the first things she made when her appetite returned when she hit the middle portion of her pregnancy. I was at the beginning of mine and nothing but this sounded good. We ate every last bite of this wonderful soup.

Turkey Meatball Soup

via Best Recipes Ever

3 cups (750 mL) sodium-reduced chicken broth

2 green onions, sliced

1 carrot, sliced

1 rib celery, sliced

1/4 tsp (1 mL) pepper

1/4 tsp (1 mL) dried thyme

1 sweet red pepper, chopped

1 cup (250 mL) vermicelli egg noodles

1/2 cup (125 mL) frozen peas, thawed

Turkey Meatballs:

1 egg

1/4 cup (50 mL) grated onion

1/4 cup (50 mL) grated parmesan cheese

2 tbsp (25 mL) minced fresh parsley

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

1 lb (454 g) lean ground turkey

Turkey Meatballs: In bowl, combine egg, onion, Parmesan cheese, parsley, salt and pepper; mix in turkey. Shape by 1 tbsp (15 mL) into balls.

Bake on greased baking sheet in 400°F (200°C) oven until digital thermometer inserted in centre of several reads 165°F (74°C), about 15 minutes.

Soup: Meanwhile, in large saucepan, bring broth and 3 cups (750 mL) water to boil. Add green onions, carrot, celery, 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.

* I increased the water and broth to 4 cups each, and omitted red peppers & peas as I didn't have them on hand.