Sort of like chicken noodle but with meatballs, this soup is fast and easy. I used regular thin egg noodles, but I think next time I'd go for whole wheat noodles because they stand up better to the broth. You can make the broth and cook the meatballs ahead, but freeze them separately and then thaw before heating to serve.
Adapted from Canadian Living March 2010
3 cups chicken broth
2 green onions, sliced
1 each carrot and rib celery, sliced
1/4 tsp dried thyme and pepper
1 red pepper, chopped
1 cup thin egg noodles
1/2 cup frozen peas
1/4 cup grated onion
1/4 cup grated Parmesan cheese
2 tbsp minced fresh parsley (I used fresh thyme from my herb garden)
1/4 tsp each salt and pepper
1 lb lean ground turkey
In a large bowl, mix the grated onion, egg, Parmesan cheese, fresh parsley, salt and pepper together with a fork. Add the turkey and mix through with your hands. (Yuk. I know!) Shape into tablespoon sized balls and bake on a parchment paper lined baking sheet for about 15 minutes, or until cooked through. Set aside to cool.
Meanwhile, in a large soup pot, heat up a bit of olive oil and saute the celery until softened. Stir in your broth, and 3 cups of water, and bring to a boil. Add the green onions, carrots, thyme, salt and pepper; reduce heat, cover and simmer for 10 minutes.
Stir in the green onion, red pepper, noodles and meatballs. Simmer, covered, until the pasta is just tender (about 5 minutes). Add the peas and heat through.
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