Recipe by Gayle Wagner
"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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ground black pepper
beef bouillon cube
1 1/2 cups
1 (10.75 ounce) can
condensed cream of mushroom soup
carrots, coarsely chopped
1 (11 ounce) can
whole kernel corn, drained
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!
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.
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!
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.
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.
I cheated and used pre-made frozen meatballs. it was that much easier and still delicious!
This was my first attempt at a meatball soup. I enjoyed the flavor very much.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Meatball Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 260
** Calories from Fat: 117
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