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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From Bellevue, Kentucky, Randal Robert Wilson shares a speedy soup that stars tasty meatballs made from ground turkey. Cook it up to feed a crowd...or freeze leftovers for future fuss-free meals. Ingredients:
meatballs: |
1/4 cup cooked rice |
1/4 cup finely chopped onion |
1/4 cup finely chopped celery |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons water |
1/2 teaspoon ground cumin |
1/2 teaspoon salt, optional |
1/8 teaspoon pepper |
3/4 pound ground turkey breast |
soup: |
6 cup chicken broth |
1 cup uncooked fine egg noodles |
1/2 teaspoon pepper |
1/4 teaspoon garlic salt, optional |
1/8 teaspoon dill weed |
1 tablespoon minced fresh parsley |
Directions:
1. In a bowl, combine the first eight ingredients. Add turkey; mix well. Shape into 1-in. balls. Place meatballs on two racks that have coated with cooking spray in shallow baking pans. Bake, uncovered, at 450° for 15 minutes or until turkey is no longer pink; drain. In a Dutch oven or large soup kettle, bring broth to a boil. Add meatballs, noodles, pepper, garlic salt if desired and dill; return to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until noodles are tender. Stir in parsley. Yield: 12 servings (3 quarts).
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