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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This delicious recipe from Canadian Living has flavours that remind me of my mom's homemade soups. My husband liked it so much that he had a second bowl and he rarely eats seconds! Ingredients:
1 egg |
1/4 cup onion, grated |
1/4 cup parmesan cheese, grated |
2 tablespoons fresh parsley, minced |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 lb lean ground turkey |
3 cups chicken broth |
3 cups water |
2 green onions, sliced |
1 carrot, sliced |
1 celery rib, sliced |
1/4 teaspoon ground black pepper |
1/4 teaspoon dried thyme |
1 red bell pepper, chopped |
1 cup vermicelli egg noodles (i used filini pasta) |
1/2 cup frozen peas, thawed |
Directions:
1. To make the meatballs, combine the egg, onion, parmesan cheese, salt and pepper in a bowl.
2. Mix in the turkey.
3. Shape by 1 tablespoon into balls.
4. Bake on a greased baking sheet in a 400 degree F oven until the internal temperature reaches 165 degrees F, about 15 minutes.
5. Meanwhile, in a large saucepan, bring the broth and water to a boil.
6. Add the green onions, carrot, celery, black pepper and thyme.
7. Reduce the heat, cover and simmer for 10 minutes.
8. Add the red pepper, egg noodles and meatballs.
9. Simmer, covered, until the pasta is al dente, about 5 minutes.
10. Add the peas and heat through.
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