1 lb ground turkey (93% lean dark meat, do not use turkey breast)
1 egg, beaten
1 teaspoonitalian seasoning
1 teaspoon kosher salt (if your italian seasoning contains salt, cut this to ½ teaspoon)
½ teaspoon pepper
½ cup breadcrumbs (I use panko)
½ cup freshly grated parmesan cheese
1 tablespoon water
For the Soup:
1 recipe of the above turkey meatballs or 1 pound of store bought meatballs
1 tablespoon butter
1 cup of carrots, peeled and diced
1 cup of onion, finely chopped
1 cup of celery, diced
2 cups of butternut squash, peeled and diced
1 can of diced tomatoes (15 ounces)
1 can of tomato sauce (8 ounces)
6-8 cups of chicken stock
7-8 ounces of alphabet noodles
kosher salt and pepper
chopped parsley for garnish (optional)
For the Meatballs:
Preheat broiler. Combine all ingredients, mix until combined.
Shape into small meatballs about 1 inch in diameter.
Spray a large flat pan with cooking spray, arrange all the meatballs on the pan.
Broil about 4 inches from the heat for about 8 minutes, or until meatballs are cooked through and have started to brown.
For the Soup:
Place a large pot over medium heat. Add the butter. When the butter is melted add the onion, carrots, butternut squash and celery. Season with salt and pepper.
Cook the vegetables for about 5-7 minutes until the onion is translucent and the other vegetables have just started to brown.
Add 4 cups of chicken stock, the can of tomatoes (with juice) and the can of tomato sauce. Simmer for about 20 minutes or until the butternut squash is tender. Add more salt and pepper to taste.
Add the alphabet noodles and 2 cups of chicken stock. Turn the heat up to high and bring the pot to a boil. Turn the heat back down to medium and simmer for about 5-7 or until the noodles are cooked.
Add the meatballs and cook for another 3 minutes or until they are heated through. Add more stock to thin the soup to your liking and season with salt and pepper to taste if needed. Garnish with green parsley if desired.
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