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Turkey Soup with Tiny Meatballs Recipe

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This recipe for Turkey Soup with Tiny Meatballs is from Wahl Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup:
Turkey Neck, Heart, Gizzards (Do not use Liver)
3 large onions, quartered
3 carrots, cut in half
3 celery stalks, with leaves if possible
Salt and Pepper to taste
¼ cup parsley
½ lb pasta, cooked (Alphabets, orzo etc) added to individuals bowls of soup

Tiny Meatballs:
1 lb ground chuck
1 egg, beaten
1 Tbsp parsley
¾ cup grated parmesan cheese
Salt and Pepper to taste
½ cup plain bread crumbs
Directions:
Directions:
10 - 12 qt. Soup Pot
Put all soup ingredients (except pasta) into pot. Fill with water. Bring to boil. Lower temperature. Cook at least 2 hours.
When cool, strain vegetables from soup, reserving carrots. Mash carrots and add to soup. Remove meat from neck bones, shred and add to soup. At this point if more soup is wanted, add 1 - 3 qt. containers of chicken or turkey stock.

Meatballs:
Mix all ingredients. Form into small balls. Melon baller makes this job fast and easy.
Drop raw meatballs into boiling soup. Lower heat, and cook 15-20 minutes.
To each bowl of soup, add scoop of cooked pasta such as alphabets, orzo, etc. ½ lb should be enough for all.
Personal Notes:
Personal Notes:
Meatballs may be made1-2 days ahead. Store in container in fridge. This soup tastes best made 1-2 days ahead.

 

 

 

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