Recipe for turkey sausage meatball noodle soup
My husband Ted and I don't get to cook with our grandsons as often as we'd like to, but when we do, we have lots of fun together. The boys, now old enough to be both interested in cooking and capable, love to learn new techniques, especially when the cooking involves squishing, mooshing or breaking. This turkey sausage meatball noodle soup requires all three, and there's plenty that adults can do to help, too. We made a big batch of the meatballs, and after they were baked, I froze some to use in another recipe. Then we put together a basic chicken noodle soup, with mushrooms and romaine "noodles" in the mix. The result? A thoroughly satisfying meal in a bowl.
Turkey sausage meatball noodle soup
For the meatballs:
1/2 lb ground turkey (I use 93% fat-free)
1/2 lb mild Italian turkey sausage
1/2 cup seasoned dry bread crumbs
1/2 cup plain nonfat Greek yogurt
1 large egg
1-1/2 Tbsp Greek seasoning, or equivalent mix of dried oregano plus lemon zest, plus one clove of garlic, smashed (I love Greektown Billygoat Seasoning from The Spice House)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
1 tsp olive oil
1-2 Tbsp flat-leaf parsley, roughly chopped
For the soup:
6 cups chicken broth, homemade or store-bought (I use Swanson low-sodium)
1/2 lb linguine, broken into 2-inch pieces
2 cups thinly shredded romaine lettuce
6 white or cremini mushrooms, sliced
Fresh black pepper, to taste
Shredded Parmigian0-Reggiano cheese, to taste (for topping)
Preheat oven to 425F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.
In a large mixing bowl, combine the meatball ingredients. With your very clean hands, mix everything together until well incorporated. Form into meatballs the size of large walnuts, and place on the baking sheet.
Bake at 425F for 18 minutes, until lightly browned.
While the meatballs are baking, make the soup. In a Dutch oven, bring the chicken broth to a boil over medium-high heat. Add the linguine, and bring to the boil again. Then, reduce heat to simmer and cook for 8 minutes.
Add the shredded lettuce and the mushrooms, and continue to cook until the meatballs are done. Gently place the meatballs into the simmering stock. Taste, and season with black pepper. (If you're using homemade stock, you'll also need to add salt.)
Ladle into individual serving bowls, and top with a generous helping of grated Parmigiano-Reggiano cheese.