Turkey Meatball Soup

Serves: 8
Total Calories: 186


1 pound ground turkey uncooked
1/2 cup cracker crumbs
1/3 cup milk
2 eggs large, lightly beaten
2 tablespoons flour
2 tablespoons onions grated
1 teaspoon salt
1/8 teaspoon black pepper
8 cups turkey broth or chicken broth or chicken bouillon
4 carrots medium, sliced
3 potatoes medium, peeled and diced
1/2 cup water
1/4 cup flour
2 tablespoons lemon juice
2 tablespoons parsley chopped fresh


In a medium bowl, combine turkey, cracker crumbs, milk, eggs, 2 tablespoons flour, onion, salt, and pepper. If mixture is too soft, cover and refrigerator 20 to 30 minutes or until firm enough to handle. Shape into 1-inch balls. Place on wax paper.

In a large kettle, bring broth to a boil. Add meatballs. Return to a boil reduce heat to low, cover, and simmer 10 minutes. Remove meatballs from broth set aside.

Add carrots and potatoes to broth. Cook 20 minutes or until vegetables are crisp-tender.

In a small bowl or cup, blend water and 1/4 cup flour. Stir into broth and cook 10 minutes, stirring occasionally. Add lemon juice and meatballs. Heat through.

Sprinkle parsley over each serving.

Nutritional Facts:

Serves: 8
Total Calories: 186
Calories from Fat: 15

This Turkey Meatball Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

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