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.

Easy to make, healthy and yummy! This is a great soup if you're calorie conscious. I didn't have celery, but I added some chopped up kale for extra vitamin goodness. I also used a can of beef broth, and worchestshire sauce in the meatballs and the soup. I'm cooking for one (love the leftovers!) so I don't think I really needed a full pound of turkey. Maybe 1/2 to 3/4 of a pound. But I definitely recommend this recipe!!

I really enjoyed this soup. Like another reviewer, I used two cans chicken broth instead of the beef bouillion, but otherwise everything was the same. Delicious!

This was a good recipe, although it may have been better had I not made the following adjustments. I didn't have any bullion or stock, so I added a can of undiluted chicken noodle soup in addition to the cream of mushroom soup to enhance the flavor. I also added corn, peas, onions and tomatoes. I added extra water to avoid it being too stew-like, per other reviews. And per another review, I baked the meatballs instead of frying them in the oil to avoid extra calories, which I think is a great suggestion. The basic recipe is great to go by, you can make your own adjustments as needed. Thanks!

My teenage boys ask for this soup again and again. I mix up the meatballs and bake them at 400 degrees (around 15 minutes to golden brown) while I assemble the soup ingredients and then just add the meatballs. Freezes great too!

The jury is still out on whether or not I'd make this again. I tweaked the meatballs by adding more garlic, red pepper flakes, seasoned salt and chopped cilantro. They didn't seem "solid" enough, so I also addred bread crumbs. I used low-salt cream of mushroom, but the consistency was weird. There didn't seem to be nearly enough liquid, so I added a 14 oz can of beef broth. Next time I'll use fewer carrots because the sweetness almost overwhelmed the broth. My husband ate two bowls, but I think he was just hungry. Again, it wasn't horrible, just OK. It's a good base on which a really GOOD soup can be made.

This is just average. The flavor is not that spectacular.

This was decent. The turkey meatballs turned out GREAT; very yummy. I didn't care so much for the corn in the recipe, next time I will leave it out. The sauce was excellent - creamy and thick. It's not so much a soup as it is a stew.

This recipe saved the day when I had unexpected company for lunch after a cold and wet trail ride. I used frozen beef meatballs and cooked the raw veggies in the microwave to speed up my cooking time. It was a definite hit and all of my guests asked to take the recipe home with them.

You can substitute the ground turkey with ground beef and use a chicken bouillon cube instead. It tastes just as good!!!

Maybe I did somthing wrong, bit I really didn't enjoy this at all. I did cook it in the slowcooker and used ground chicken instead of ground turkey (since that's what I had in my freezer). But those were the only changes I made, and there was just something off about the flavor. I'm surprised, too, because I usually agree with most of the reviews on this site (and this recipe recieved a lot of rave reviews). I won't be trying it again.

I added 3/4 cup of rice and an extra cup of water and cooked covered. I also omitted the celery (didn't have any) and corn (don't care for it) and used half of the onion in the recipe. It turned out like meatballs in a thick sauce. Wonderful, but not a soup. Next time, I'll use the celery and maybe add frozen peas and more water.

Very good recipe!! Delicious soup - I ended up cooking it in the crockpot all day and using beef broth instead of water & boullion, and it worked great. I would have preferred it a little thicker (more stew like which I was surprised it didn't become in the crockpot), so next time I'd thicken it up. But otherwise - we ate well tonight!

This recipe was easy to make and tasted even better. My entire family enjoyed this soup. Next time, however, I'll make it with more broth because we had it with cornbread and needed more broth.

My husband said this was really good, but I have yet to try it. Maybe this is because I'm pregnant, I don't know. Most likely won't make this again, unless I get requests from my husband.

A tasty, hearty soup for cold nights. We enjoyed this recipe. Thanks!

Delicious, healthy and hearty! Really good.

I thought this soup was ok and I liked it the best out of my family. I realized after eating this that we're just not that into meatball soup. But it's not a bad recipe, just didn't excite us.

I agree with other reviewers-a good, easy to make recipe. Adding a touch of Kitchen Bouquet does wonders for the color of the sauce.

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!