You are here

Turkey Meatball Soup

Healthy.Eater's picture
Ingredients
  Day old bread slices 2 , cubed
  Egg white 1 Large
  Ground sage 1 1⁄4 Teaspoon
  Hot pepper sauce 3 Dash
  Chicken stock/14 ounces low sodium chicken broth mixed with 2 cups water 3 3⁄4 Cup (60 tbs)
  Stalk celery 1 Medium, diced to make 1/2 cup
  Carrots 2 Medium, peeled, halved lengthwise, and thinly sliced
  Mushrooms 3 1⁄2 Ounce, sliced to 1 cup
  Dry sherry 1 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Green onions and tops 3 , sliced to make 1/3 cup
  Slivered almonds 1 Tablespoon
  Parsley 1 Tablespoon, minced
Directions

1 To prepare the meatballs: In a medium-size bowl, soak the bread in the milk for 3 minutes or until soft. Mash the bread with a fork, then stir in the turkey, parsley, egg white, salt, sage, and red pepper sauce; mix well. With moistened hands, form the mixture into balls, using 1 tablespoon for each ball. Place on wax paper; set aside.
2 To prepare the soup: In a large saucepan or 4-quart Dutch oven, combine the stock, celery, carrots, mushrooms, sherry, salt, thyme, sage, and pepper. Bring to a simmer, cover, and cook for 12 minutes.
3 Drop the meatballs into the broth. Add the green onions, cover, and cook for 12 minutes or until the meatballs are cooked through. Garnish with the almonds or parsley if desired.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Poultry
Interest: 
Healthy

Rate It

Your rating: None
4.310715
Average: 4.3 (14 votes)