This turkey meatball soup cures a cold, flu and makes a happy, happy home. Next, move over chicken noodle soup. This is the one your mom told you to eat when the temps drop, the nose sniffles, and the body gets chills. The next time someone in your home starts sniffling or feels feverish, make this and feed it to them (and everyone else in the home).
I’m convinced this is a medical miracle.
I gave a bowl of this to my 3-year-old; she had a high fever, cough and couldn’t sleep properly. Then, less than 24 hours after eating this and no antibiotics, her fever broke, and she was back to jumping around the home.
What’s impressive about this turkey meatball soup? There is no salt added. None. You don’t need it; trust me on this one. The turkey meatballs are so light and full of flavour it carries through the broth.
Filling Turkey Meatball Soup
- 2 medium egg whites - lightly beaten
- ½ cup bread crumbs - seasoned
- 1 tablespoon Parmesan cheese - grated
- 1 teaspoon dried oregano
- 1 pound ground turkey (minced turkey)
- 3 medium carrots - sliced
- 1 tablespoon olive oil
- 4 cloves garlic - minced
- 5 cups chicken stock (chicken broth or chicken bouillon)
- ¼ teaspoon ground black pepper
- Combine egg whites, bread crumbs, cheese and oregano in a bowl. Add ground turkey and mix all together. Shape into ¾-inch balls.
- Place in a 13×9 baking dish that is coated with cooking spray. Bake in a 350-degree Fahrenheit oven for 15 minutes. Turkey should no longer be pink.
- In a Dutch oven, saute carrots in oil for about 5 minutes, then add garlic and cook for another minute.
- Add broth, pepper and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
- Stir in pasta, cook for another 10 minutes. Then add turkey meatballs and let cook through for another 8 minutes.