Tami's Turkey Meatball Soup |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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About 7 years ago I found a recipe in a Woman's World magazine for this incredible soup. Unfortunately, we were in the middle of moving. I made the soup once and then lost the recipe. Over the years i have searched and tried to duplicate. this is the closest I've gotten. Ingredients:
4 (14 1/2 ounce) cans chicken broth |
2 celery ribs, with leaves, thinly sliced |
2 medium carrots, thinly sliced |
1 cup onion, chopped |
2 tablespoons butter |
2 eggs, beaten |
1 cup dry breadcrumbs |
4 tablespoons dried parsley flakes |
2 tablespoons worcestershire sauce |
1/2 teaspoon pepper |
1 lb lean ground turkey |
2 cups egg noodles, uncooked |
Directions:
1. n a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls.
3. Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add noodles and lemon juice. Cover and simmer for 5 minutes or until noodles are tender.
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