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Turkey Meatball Udon Soup

This recipe is sponsored by Shady Brook Farms

It's the time of year where all I want to do at the end of the day is dig in to a huge bowl of soup. I was super busy in December, and after a little break for the holidays I assumed wrongly that I would be much less busy this winter. Having a nice easy way to make a delicious soup is exactly what I need to feel good after these long busy and cold days. I love the new products from Shady Brook Farms that allow me to make the kind of meals I need in a quick and easy way. I used their Italian Style Cheese Stuffed Turkey Meatballs for this soup and allowing them to cook right in the broth made the store bought broth taste way better. I added some veggies and noodles and had an amazing soup in no time with leftovers that lasted me all week!
Chop all the veggies and add them to the broth. Then add the meatballs and let it simmer for about 15 minutes. The meatballs are so tasty and have a little cheese in the center. The way to know they are cooked is when you start seeing a little of the cheese ooze out. There are lots of different types of udon noodles, your store may only have the precooked type. Whichever you can find, just make them the way the package says and add them to the soup right at the end. This soup has soo much flavor. There is a little cumin and chipotle in the broth to give it a kick and the spices and flavors from the meatballs really add a great depth. I looked forward to lunch the whole rest of the week!

Turkey Meatball Udon Soup

  • 2 quarts chicken or turkey stock
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Red Vinegar
  • 1 teaspoon Cumin
  • 2 teaspoons Chipotle Powder
  • 1/4 cup Water
  • 5 ounces Baby Bella Mushrooms sliced
  • 3 stalks Kale stems removed and leaves chopped small
  • 16 ounce package Shady Brook Farms Italian Style Cheese Stuffed Turkey Meatballs
  • 10 ounces Udon Noodles prepared according to package instructions and rinsed

Instructions

  1. Add the stock, soy sauce, vinegar, cumin, chipotle, and water to a pot and bring to a simmer.
  2. Add the mushrooms and kale and cook 10 minutes.
  3. Add the meatballs and cook 15 minutes until cooked through. You will start to see the cheese leaking out of the meatballs, that is when you what to remove them from the heat.
  4. Add in the noodles and serve.