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turkey meatball soup recipe

Written on Tuesday, August 23, 2016 | 8:31:00 AM




makes: 6 servings (1 1⁄3 cups each)

prep: 30 minutes         bake: 10 minutes         cook: 25 minutes

Ingredients : 
- Nonstick cooking spray
- ¾ cup soft whole wheat bread crumbs (1½ slices)
- ¼ cup bottled light ranch salad dressing
- 1 egg white, lightly beaten
- ¼ teaspoon black pepper
- 1 pound ground turkey breast
- 2 medium carrots, thinly sliced (1 cup)
- 1 stalk celery, thinly sliced (½ cup)
- 1 tablespoon olive oil
- 3 cups water
- 1 14.5-ounce can reduced-sodium chicken broth
- 1 cup multigrain elbow macaroni
- 1 cup cherry or grape tomatoes, halved
- 4 cups packaged fresh baby spinach
- 2 ounces Parmesan cheese, coarsely shredded (optional)

Preparation Method :
1) Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil; coat foil with cooking spray. In a large bowl combine bread crumbs, dressing, egg white, and pepper. Add ground turkey; mix well. Shape mixture into ¾-inch meatballs (about 72). Place meatballs on the prepared baking pan. Bake about 10 minutes or until done (165°F). Set aside.

2) In a 4-quart Dutch oven cook carrots and celery in hot oil over medium heat for 5 minutes, stirring occasionally. Add the water and broth; bring to boiling. Add macaroni. Return to boiling; reduce heat. Simmer, covered, for 7 minutes or until macaroni is just tender, stirring occasionally.

3) Add meatballs and tomatoes to soup; heat through. Stir in spinach just before serving. To serve, ladle soup into bowls. If desired, sprinkle with Parmesan cheese.

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