Hearty Meatball Soup I Recipe - Allrecipes.com
Hearty Meatball Soup I Recipe
  • READY IN ABOUT hrs

Hearty Meatball Soup I

Recipe by  

"Ground turkey is used for the meatballs in this hearty, easy soup. It's a quick, filling main dish in the winter months."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Mix together the ground turkey, egg, onion, garlic salt, and pepper. Form meatballs using a tablespoon measure.
  2. Heat the oil in a skillet over medium heat. Brown meatballs in oil. Transfer meatballs to a paper towel to drain.
  3. In a soup pot, dissolve the bouillon cube in the boiling water. Stir in the undiluted mushroom soup. Add the carrots, celery, onion, and corn. Add the meatballs to the soup, and bring to a boil. Reduce heat, and simmer 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2004

Awesome! My family loves hearty soups, so I made a few changes and additions. I didn't have onion, so I added some dry onion soup mix to the meatballs. I also added some worcestershire sauce to the meatballs and a few dashes to the soup. I used about 3 cups of water and one Tbsp. of beef bouillon (equal to about 3 cubes, I think) to make the soup. I also added a can of diced tomatoes and a half cup of rice. I waited until the very end to add the low-sodium cream of mushroom soup. Everyone in my family raved, even my picky 4 year old! My two year old even ate a whole bowl and my 6 year old had three helpings! This one is a real keeper!

 
Most Helpful Critical Review
Nov 05, 2003

Didn't taste bad, but not one of my favorites. Unappealing to look at. The mushroom soup gives it a gray color. If it weren't for the vegetables, you'd think it was pet food. I had to double the soup and water because it wasn't enough broth. Won't make this again.

 
Jan 22, 2004

This is an excellent soup! It’s very hearty, tasty and low in fat. I did tweak it a bit to add a little more flavor and reduce the fat even more… First, I used about ½ cup minced onion and about 2 tbs. fresh minced garlic in the meatballs. Second, there is no need to cook the meatballs in oil if you have a good non-stick pan. And finally I used non-fat chicken stock and non-fat cream of mushroom soup. This is excellent and I will definitely be making it again!

 
Jan 22, 2004

This soup was very good. I added onion soup mix in addition to two bouillon cubes, and added a teaspoon of worcestshire sauce to give it a little added kick. I also used less carrots and celery than the recipe called for, with no sacrifice in flavor. This is a keeper recipe.

 
Apr 21, 2008

What a yummy soup! Instead of making meatballs I omitted the egg and just crumbled the meat. I also used chicken stock instead of beef and the mushroom soup that I used was "Cream of Mushroom with Roasted Garlic". It was very salty but had great flavor. I served it with homemade garlic dinner rolls and waldorf salad. It was a perfect meal for a very rainy day. Update 2008: I added an extra can of beef broth and half a box of rotini noodles and made it like a stew. Still tastes great and is a nice variation.

 
Jan 13, 2004

I cheated and used pre-made frozen meatballs. it was that much easier and still delicious!

 
Feb 04, 2004

This was my first attempt at a meatball soup. I enjoyed the flavor very much.

 
Jan 13, 2004

Very good and hearty soup. I improvised a bit by adding worcheshire sauce and parsley flakes to the meatballs, and more wocheshire sauce, an extra bouilon cube, and a dash of sherry to the soup. I also simmered the soup covered to hold in some of the liquid and make it "soupier". It turned out fantastic. We can not wait to finish it up tomorrow night.

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 898 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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