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Meatballs for Soup or Rigatoni

Meatballs for Soup or Rigatoni

Nutrition Facts
Meatballs for Soup or Rigatoni
  • Makes: 90 servings
  • Prep: 25 mins
  • Cook: 15 mins
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by 3 people
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  • 1 pkg (20.8 oz) ground turkey
  • 1 pound ground chicken
  • 1 large egg
  • 1/3 cup seasoned bread crumbs
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons tbsp olive oil


  1. Combine turkey, chicken, egg, bread crumbs, Italian seasoning, salt and pepper in a bowl. Gently work together with your hands until mixed.
  2. Have a bowl of water handy. With wet hands, form 90 meatballs (rewetting hands as needed), using about 1 scant tbsp for each.
  3. Heat 1 tbsp of the oil in a large skillet over mediumhigh heat. Brown one-third of the meatballs on all sides, shaking pan to maintain shape, for 5 minutes. Transfer to a platter; repeat twice more with remaining oil and meatballs.
  4. Refrigerate meatballs in a resealable container. Save half for Italian Wedding Soup (page 136). Use remaining half for Rigatoni and Meatball Gratin.

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