Turkey Meatball Soup - cooking recipe

Ingredients

Turkey Meatballs
1 egg
1/4 cup onion, grated
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lb lean ground turkey
Soup
3 cups chicken broth
3 cups water
2 green onions, sliced
1 carrot, sliced
1 celery rib, sliced
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 red bell pepper, chopped
1 cup vermicelli egg noodles (I used filini pasta)
1/2 cup frozen peas, thawed

Preparation

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.