Love chicken noodle soup? Give this slightly tweaked version a try that just might become your new favorite way to chase away the winter chills.
Turkey Meatball Noodle Soup
- 2 pounds ground turkey
- 1 cup plain bread crumbs
- 1 large egg
- 2½ teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- ½ teaspoon garlic powder
- 4 tablespoons vegetable oil, divided
- 1½ cups sliced carrots
- 1½ cups chopped onion
- 1 cup chopped celery
- 2 (32-ounce) cartons chicken broth
- 4 cups water
- 2 teaspoons fresh thyme leaves
- 8 ounces wide egg noodles
- 1 tablespoon fresh lemon juice
- Garnish: fresh thyme
- In a large bowl, gently stir together turkey, bread crumbs, egg, 1 teaspoon salt, 1 teaspoon pepper, and garlic powder until well combined. Shape mixture into 1¼-inch balls.
- In a 4-to 6-quart cast-iron Dutch oven, heat 2 tablespoons oil over medium heat. Add half of meatballs; cook, turning occasionally, until lightly browned, about 6 minutes. Remove meatballs using a slotted spoon, and let drain on paper towels. Repeat procedure with remaining 2 tablespoons oil and remaining meatballs.
- Add carrots, onion, and celery to pot; cook over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Stir in broth, 4 cups water, thyme, remaining 1½ teaspoons salt, and remaining 1 teaspoon pepper, and bring to a boil over medium-high heat. Stir in meatballs and noodles; return to a boil. Reduce heat, and simmer until noodles are tender and meatballs are cooked through, about 12 minutes. Stir in lemon juice. Garnish with thyme, if desired.