Turkey Meatball Soup
IngredientsPreparation
  • 2 tablespoons [30 g] margarine
  • 1 cup [250 mL] finely chopped onion
  • 1 pound [454 g] ground turkey
  • 1 cup [250 mL] dry breadcrumbs
  • 2 eggs
  • 4 tablespoons [60 mL] freshly chopped parsley
  • 2 tablespoons [30 mL] Worcestershire sauce
  • 4 [13-ounce / 370-mL each] boxes chicken broth
  • 2 celery stalks, thinly sliced
  • 2 medium carrots, thinly sliced
  • 2 cups [500 mL] boiled drained noodles
  • Melt margarine into a frypan; brown then leave finely chopped onion to cool completely.
  • Using your hands, well mix together cooled browned chopped onion, ground turkey, dry breadcrumbs, egg, freshly chopped parsley and Worcestershire sauce; set aside.
  • Into a large casserole, bring chicken broth to a boil before adding celery and carrot slices; leave to simmer for 10 minutes.
  • Shape reserved ground turkey mixture into 1-inch [2.5-cm] meatballs [dampen your hands if needed].
  • Add turkey meatballs to chicken broth; leave to simmer for 15 minutes.
  • Mix in drained noodles; leave soup to simmer for 5 minutes longer.
  • Leave soup to sit for a few minutes, before serving.