Italian Style, Turkey Meat-ball Soup

Amy Herald

By
@Meave

My husband just loves this stuff. In the picture shown, I used Kale instead of Nappa Cabbage. I had some extra Kale that I needed to use. My husband said he liked it much better with the Kale. I'll post this with Nappa cabbage in the ingredients list and use which ever you like best, but I have to admit, the Kale is quite nice in this soup!


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Comments:

Serves:

8

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

FOR THE SOUP

1
medium red onion, chopped
9 c
chopped nappa cabbage
4
carrots, scraped and chopped
4
ribs celery, chopped
1/4 tsp
pepper
3 c
chicken broth
chicken meat balls, (recipe follows)
8 oz
mini penne or shell pasta
1/2 c
chopped, fresh parsley
more chicken broth
1/2 c
freshly grated, parmesan cheese (optional)

FOR THE TURKEY MEAT-BALLS

1 1/2 lb
ground turkey
1 c
italian seasoned bread crumbs
1/2 c
chopped, green onion
2
eggs
2 Tbsp
olive oil
1/2 tsp
salt
1/4 tsp
pepper
3 Tbsp
chopped, fresh parsley

Directions Step-By-Step

1
FOR THE TURKEY MEAT BALLS
2
Mix together ground turkey, 2 eggs, bread crumbs, chopped green onions, 3 Tablespoons fresh chopped parsley, salt, and pepper and mix thoroughly until well blended. Shape into bite-size meat balls.
3
Heat 2 Tbsp. olive oil in large nonstick skillet. Add meat balls and brown over medium high heat; set aside.
4
FOR THE SOUP
5
Use left-over olive oil from turkey meat balls, and saute chopped red onion.
6
Add to a pot, 2 cups chicken broth, tomato juice, carrots, onions, celery, pepper. Bring just to a boiling point. Reduce heat, cover and simmer for 30 minutes.
7
Add Meat Balls, pasta and cabbage. Simmer for another 20 minutes or until meat balls are cooked through and pasta is tender. Add more chicken broth as needed. Remove from heat.
8
Add 1/2 cup fresh chopped parsley. Let stand for 10 minutes and serve. Garnish with a bit of freshly grated parmesan cheese, if desired.

About this Recipe

Main Ingredient: Turkey
Regional Style: Italian
Other Tag: Healthy