 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
|
You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. Carol Losier Baldwinsville, New York Ingredients:
2 cans (14-1/2 ounces each) chicken broth |
1 celery rib with leaves, thinly sliced |
1 medium carrot, thinly sliced |
1/4 cup chopped onion |
1 tablespoon butter |
1 egg, lightly beaten |
1/2 cup dry bread crumbs |
2 tablespoons dried parsley flakes |
1 tablespoon worcestershire sauce |
1/4 teaspoon pepper |
1/2 pound lean ground turkey |
1 cup uncooked egg noodles |
Directions:
1. In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls.
3. Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender. Yield: 5 servings.
|
|