RCI-SP.003.0703.001
Turkey Meatball Soup
This recipe comes from a nurse friend. She brought this to me a few years ago when I had minor surgery. This was so comforting. I now make this for friends who need a pot full of love and comfort when times are tough.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 pound
- 1 unit
- ¼ cup
- ½ teaspoon
- ¼ teaspoon
- 1 tablespoon
- cube beef bouillon cube1 unit
- 1½ cups
- 1 can
- carrots coarsely chopped4 unit
- 2 stalks
- 1 unit
- 1 can
Method
1
Combine ground turkey, egg, chopped onion, garlic salt, and ground black pepper in a large mixing bowl, stirring until just combined without overworking the mixture.
2
Shape the turkey mixture into 1-inch meatballs and set aside on a plate.
3
Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering.
2 minutes
4
Working in batches to avoid crowding, carefully place meatballs into the hot oil and brown on all sides until golden, about 3-4 minutes per batch.
4 minutes
5
Remove browned meatballs with a slotted spoon and set aside on a clean plate.
6
Pour water into the pot, scraping up any browned bits from the bottom with a wooden spoon, and stir in the beef bouillon cube until dissolved.
7
Stir in the condensed cream of mushroom soup until fully combined and smooth.
8
Add the coarsely chopped carrots, chopped celery, and chopped onion to the pot, stirring well to distribute evenly.
9
Return the browned meatballs to the pot and bring the soup to a gentle simmer over medium heat.
5 minutes
10
Reduce heat to medium-low and simmer for 10-12 minutes until the vegetables are tender and the meatballs are cooked through.
11 minutes
11
Stir in the drained whole kernel corn and simmer for 1-2 minutes until heated through.
12
Taste the soup and adjust seasoning with additional salt and pepper if needed before serving.