Turkey Meatball Noodle Soup

Turkey Meatball Noodle Soup
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Prep Time

< 15 minutes

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Total Time

< 30 minutes

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Servings

4

Fork and knife

Calories

480

Per Serving

Ingredients

2 tablespoons olive oil

1 onion, chopped

1 carrot, peeled and chopped

6 cups chicken broth

1 can (about 14 ounces) diced tomatoes

1 can (about 15 ounces) cannellini beans, rinsed and drained

1 pound BUTTERBALL® Fresh Ground Turkey

2 eggs

2 teaspoons dried parsley

2 teaspoons ground coriander

1 teaspoon black pepper

¾ cup uncooked ditalini or other small pasta

1 cup frozen peas

1 tablespoon basil pesto

1 tablespoon grated parmesan

Directions

  • 1.
    Heat oil in large pot over medium heat; add onion and carrot. Cook, stirring occasionally, about 5 minutes or until translucent around edges. Pour broth into pot with vegetables; add tomatoes and beans. Increase heat to medium-high.
  • 2.
    Combine turkey, eggs, parsley, coriander, black pepper in large bowl; mix lightly. Form 32 (1-inch) meatballs.
  • 3.
    As mixture begins to simmer, drop meatballs into broth, dispersing them around the pot. Once liquid comes to a full boil, add pasta. Reduce heat to maintain a simmer. Cook, stirring occasionally, about 10 minutes or until nothing sticks to bottom of pot, pasta is tender, and meatballs are cooked through. Stir in peas; simmer 1 minute to heat through. Drizzle with pesto and sprinkle with cheese. Serve with crusty bread and enjoy!

Nutrition Facts

Per Serving

Calories480
Total Fat13g
Carbs49g
Protein44g
Trans Fat0g
Sodium2180mg
Sugar10g
Saturated Fat3g
Cholesterol150mg
Dietary Fiber10g