Ingredients

1 lb. ground turkey (can use a food processor on turkey pieces)
1 egg
1/4 C. chopped onion
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
1 Tbs. vegetable oil
1 cube beef bouillon cube
1-1/2 C. water
1 can (10.75 oz.) condensed cream of mushroom soup
4 carrots, coarsely chopped
2 stalks celery, chopped
1 onion, chopped
1 can (11 oz.) whole kernel corn, drained

Directions

Mix together the ground turkey, egg, onion, garlic salt, and pepper. Form meatballs. Heat the oil in a skillet over medium heat. Brown meatballs in oil. Transfer meatballs to a paper towel to drain. In a soup pot, boil water and dissolve the bouillon cube in the boiling water. Stir in the undiluted mushroom soup. Add the carrots, celery, onion, and corn. Add the meatballs to the soup, and bring to a boil. Reduce heat, and simmer 25 to 30 minutes.