Tasty, warm, comforting, and healthy, this turkey meatball noodle 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!
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.
Recipe
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 (I’ve also used spinach in this recipes if I couldn’t find escarole)
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.
Recipe adapted from Martha Stewart
Enjoy!
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