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Filling Turkey Meatball Soup
Gretel Shaw
This turkey meatball soup is a classic comfort food you need during those cold nights. It's perfect when you want something warm and filling at the same time.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course
Soup
Cuisine
American
Servings
4
people
Calories
336
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
1
cup
orecchiette
Instructions
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.
Nutrition
Calories:
336
kcal
Carbohydrates:
31
g
Protein:
36
g
Fat:
8
g
Saturated Fat:
2
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
3
g
Trans Fat:
0.02
g
Cholesterol:
69
mg
Sodium:
1327
mg
Potassium:
649
mg
Fiber:
3
g
Sugar:
5
g
Vitamin A:
7697
IU
Vitamin C:
4
mg
Calcium:
85
mg
Iron:
2
mg
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