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TURKEY MEATBALL SOUP
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Turkey Meatball Soup | |
| 3 cups (750 mL) | sodium-reduced chicken broth |
| 2 | green onions, sliced |
| 1 | carrot, sliced |
| 1 rib | celery, sliced |
| 1/4 tsp (1 mL) | pepper |
| 1/4 tsp (1 mL) | dried thyme |
| 1 | sweet red pepper, chopped |
| 1 cup (250 mL) | vermicelli egg noodles |
| 1/2 cup (125 mL) | frozen peas, thawed |
| Turkey Meatballs: | |
| 1 | egg |
| 1/4 cup (50 mL) | grated onion |
| 1/4 cup (50 mL) | grated parmesan cheese |
| 2 tbsp (25 mL) | minced fresh parsley |
| 1/4 tsp (1 mL) | salt |
| 1/4 tsp (1 mL) | pepper |
| 1 lb (454 g) | lean ground turkey |
Turkey Meatballs:
In bowl, combine egg, onion, Parmesan cheese, parsley, salt and pepper; mix in turkey. Shape by 1 tbsp (15 mL) into balls.
Bake on greased baking sheet in 400°F (200°C) oven until digital thermometer inserted in centre of several reads 165°F (74°C), about 15 minutes.
Meanwhile, in large saucepan, bring broth and 3 cups (750 mL) water to boil. Add green onions, carrot, celery, pepper and thyme; reduce heat, cover and simmer for 10 minutes.
Add red pepper, egg noodles and meatballs; simmer, covered, until pasta is al dente, about 5 minutes. Add peas and heat through.
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