Turkey Meatball Noodle Soup

Name: Turkey Meatball Noodle Soup
Prep time: 20 min
Cook time: 35 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey; 1 teaspoon kosher salt, divided; 2 teaspoons fresh thyme leaves, chopped; 2 teaspoons fresh oregano leaves, chopped; 1 tablespoon olive oil; 1 yellow onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 3 garlic cloves, chopped; 8 cups low-sodium chicken broth; ½ (12-ounce) package extra-wide egg noodles; ½ cup chopped fresh parsley leaves

Make a soup that satisfies. This family favorite is made with minimally processed, no artificial ingredients turkey, fresh veggies and savory spices. It’s a modern twist on a classic dish.

Total Time

1 Hour

Serving Size

Makes 8 Servings

(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

teaspoon kosher salt, divided

teaspoons fresh thyme leaves, chopped

teaspoons fresh oregano leaves, chopped

tablespoon olive oil

yellow onion, chopped

carrots, peeled and sliced

celery stalks, chopped

garlic cloves, chopped

cups low-sodium chicken broth

1/2

(12-ounce) package extra-wide egg noodles

1/2

cup chopped fresh parsley leaves

In large bowl, gently combine ground turkey, ½ teaspoon salt, thyme and oregano. Shape into 1½-inch balls. Refrigerate until ready to use.

In large Dutch-oven, heat oil over medium heat. Cook onion, carrots, celery and garlic 7 to 8 minutes or until onion is translucent. Season with remaining ½ teaspoon salt. Add broth and bring mixture to a boil. Reduce heat to medium-low.

Carefully add meatballs, cover and simmer 20 minutes or until meatballs are cooked through. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add egg noodles and cook 6 minutes more. Stir in parsley.

Calories

220

Protein

20g

Carbohydrates

21g

Fiber

Sugars

Fat

Cholesterol

45mg