Serves: 8
Total Calories: 186
In a medium bowl, combine turkey, cracker crumbs, milk, eggs, 2 tablespoons flour, onion, salt, and pepper. If mixture is too soft, cover and refrigerator 20 to 30 minutes or until firm enough to handle. Shape into 1-inch balls. Place on wax paper.
In a large kettle, bring broth to a boil. Add meatballs. Return to a boil reduce heat to low, cover, and simmer 10 minutes. Remove meatballs from broth set aside.
Add carrots and potatoes to broth. Cook 20 minutes or until vegetables are crisp-tender.
In a small bowl or cup, blend water and 1/4 cup flour. Stir into broth and cook 10 minutes, stirring occasionally. Add lemon juice and meatballs. Heat through.
Sprinkle parsley over each serving.
This Turkey Meatball Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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