Italian

Turkey Meatball Stoup is for Dinner.

Turkey Meatball Stoup takes 20 minutes to prepare.

Turkey Meatball Stoup takes 25 minutes to cook.

Turkey Meatball Stoup makes 5 servings.

The ingredients for Turkey Meatball Stoup are:

Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock/broth, available in a box on the soup aisle
1 pound ground turkey
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded

Here is how you make Turkey Meatball Stoup:

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove.Serving Size: The recipe says 4 servings; we usually get 5 out of itNumber of Servings: 5Recipe submitted by SparkPeople user SNOWANGELJQ.

The nutritional information for Turkey Meatball Stoup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 390.1

• Total Fat: 12.7 g
• Cholesterol: 88.3 mg
• Sodium: 1,872.3 mg
• Total Carbs: 38.3 g
• Dietary Fiber: 6.6 g
• Protein: 34.5 g

Turkey Meatball Stoup is Italian cuisine.