Sunday suppers-Turkey meatball noodle soup

Tasty, warm, comforting, and healthy, this turkey noodle meatball soup is a light, delicious all in one meal.

This recipe comes from Martha Stewart. The original recipe comes from her Healthy Quick Cook cookbook but you can also find it here. I changed up the meatball part of the recipe slightly, which would make them just a bit less healthy. I used the whole egg, not just an egg white. And I added Italian seasoned breadcrumbs to the mix. Plus I added some carrots to the soup. I’ve made this soup several times this winter and it’s always such a hit. Mikey loves it and has trouble not eating the whole pot!

Recipe

This recipe comes together pretty quickly. You can make the meatballs ahead of time and refrigerate until needed. I like to bake my meatballs in the oven versus cooking them in a skillet on the stove like Martha’s recipe calls for. I find it less messy and I just turn the meatballs one time halfway through the cooking time. This still allows for the meatballs to get crispy and golden. Also, I can bake the meatballs all at once and not in batches if my skillet isn’t large enough.

Turkey meatball noodle soup

(serves 4)

1 pound ground turkey

1 egg

1/2 cup Italian seasoned breadcrumbs

1 cup coarsely chopped parsley

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

3 shallots, minced

2 carrots, chopped

8 cups low-sodium chicken broth

1 Tablespoon thyme

4 ounces pappardelle, cooked al dente

1 bunch escarole, trimmed, washed, and coarsely chopped

Preheat oven to 400 degrees

In a bowl, combine the turkey, egg, parsley, onion, breadcrumbs, half the garlic, salt, and pepper. Shape into walnut sized balls(about 24). Place on a baking sheet. Bake meatballs 20-25 minutes turning halfway through.

In a soup pot over medium heat, add the oil, remaining garlic, shallots, and carrots, and cook about 5-8 minutes. Add the chicken stock and simmer. Add the thyme, meatballs and pasta and return to a simmer. Stir in the escarole and add salt and pepper to taste if needed. Ladle into soup bowls and serve.

Enjoy!

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