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Chicken Noodle Soup with Turkey Meatballs
This is my second and final recipe that I will be entering in the Udon Noodle Blogger Recipe Contest hosted by JSL Foods. The first recipe I submitted was for Beef Mushroom Noodle Soup . Both recipes, Beef Mushroom Noodle Soup and this recipe for Chicken Noodle Soup with Turkey Meatballs have their own unique flavors and both recipes turned out super delicious. Nothing better than a nice bowl of hot soup on a cold day to warm you up.
Recently while grocery shopping, the store I was shopping at had rolls of ground turkey on sale. The first thing that came to mind were meatballs. Now I had the task of turning a 3 lb. roll of ground turkey into meatballs and for this soup mini meatballs. After I got home and thought about it, well actually I thought about it on my drive home, I decided to use one recipe for the golf ball size meatballs and another recipe for the mini meatballs. For this soup you’ll probably only need about 12 to 18 meatballs. This amount depends on how large or small you make the mini meatballs.
If you don’t use all of the mini meatballs, you can freeze them! Freezing meatballs is not only easy, it’s economical too. Here in Wisconsin, we still have a good eight weeks of winter left. The months of February and March are often times worse than the months of December and January. Having extra mini meatballs in the freezer means I can make Italian Wedding Soup or Cheesy Meatball Soup whenever the urge strikes.
Freezing meatballs, mini or otherwise, is simple. Line a baking sheet with parchment or wax paper. Try to use a baking sheet with sides, meatballs like to roll off the baking sheet and tumble to the floor. (I have three pugs, so you don’t want anything tumbling to the floor in my house) Line meatballs up on prepared baking sheet, cover with plastic wrap and place in the freezer until frozen. Place frozen meatballs in a ziplock freezer baggie and put back in the freezer until needed.