HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 12
Number Of Ingredients 18
Steps:
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
- Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
- Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
- Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
- Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
- Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 grams
CONTEST-WINNING TURKEY MEATBALL SOUP
You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.
Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
DELICIOUS TURKEY SOUP WITH DEEP-FRIED STUFFING BALLS
Use your turkey carcass and leftover stuffing to make this delicious soup, served with fried stuffing balls!
Provided by Howard
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 6h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
- Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
- While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
- Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
- Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
- Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.
Nutrition Facts : Calories 2681.3 calories, Carbohydrate 27.2 g, Cholesterol 393 mg, Fat 253 g, Fiber 4.3 g, Protein 73.5 g, SaturatedFat 55.6 g, Sodium 1012.3 mg, Sugar 5.8 g
HOMEMADE TURKEY SOUP
This recipe comes from a number of years of playing in the kitchen. I find that the addition of beef stock to the recipe adds depth to a usually bland soup. Any type of pasta can be used.
Provided by Margaret Bannon
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
- Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 17 g, Cholesterol 35.8 mg, Fat 5.7 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 856.9 mg, Sugar 5.2 g
TURKEY SOUP
My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! -Carol Brethauer, Denver, Colorado
Provided by Taste of Home
Time 4h30m
Yield 12 servings (5 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.
Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 412mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
HOMEMADE TURKEY SOUP
You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. -June Sangrey, Manheim, Pennsylvania
Provided by Taste of Home
Time 3h5m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.
Nutrition Facts : Calories 128 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 391mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
TURKEY TORTILLA SOUP
Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
- Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.
TURKEY MEATBALL SOUP
This delicious recipe from Canadian Living has flavours that remind me of my mom's homemade soups. My husband liked it so much that he had a second bowl and he rarely eats seconds!
Provided by Irmgard
Categories Clear Soup
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- To make the meatballs, combine the egg, onion, parmesan cheese, salt and pepper in a bowl.
- Mix in the turkey.
- Shape by 1 tablespoon into balls.
- Bake on a greased baking sheet in a 400 degree F oven until the internal temperature reaches 165 degrees F, about 15 minutes.
- Meanwhile, in a large saucepan, bring the broth and water to a boil.
- Add the green onions, carrot, celery, black pepper and thyme.
- Reduce the heat, cover and simmer for 10 minutes.
- Add the red pepper, egg noodles and meatballs.
- Simmer, covered, until the pasta is al dente, about 5 minutes.
- Add the peas and heat through.
Nutrition Facts : Calories 317, Fat 14.1, SaturatedFat 4.5, Cholesterol 155.9, Sodium 985, Carbohydrate 15.7, Fiber 2.8, Sugar 4.6, Protein 30.5
TURKEY MATZO BALL SOUP
I've substituted sage here for the more commonly-used dill, to keep the soup's flavor more in line with Thanksgiving. If it's post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don't keep a kosher kitchen and/or want to make your ancestors turn over in their graves.
Provided by Anthony Bourdain
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a medium to large mixing bowl, beat the eggs until they are uniformly yellow. Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine. Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes.
- Bring the stock to a boil in a wide pot with a lid. Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls. Add them to the boiling stock, along with the carrot and the dill. Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes.
- Taste the broth and season with salt and pepper as needed. Serve immediately.
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