Tuesday, 10 April 2012

Turkey Meatball Soup

Turkey Meatball Soup is full of lots and lots of vegetables, noodles, and some yummy little turkey meatballs. This soup packed with flavour and is great anytime. 

You will need:

  • 1/2 pound ground turkey
  • 1/4 cup dried cranberries chopped
  • 2 green onions/scallions-finely chopped
  • 1 tsp poultry seasoning
  • 1 tbsp Italian seasoning
  • 1 clove garlic crushed
  • salt/pepper
  • 1 tsp fresh basil - chopped fine
  • 1 tsp fresh parsley - chopped fine
  • 2 carrots sliced
  • 1 celery sliced
  • 1 leek
  • 1/2 head broccoli - separated in small pieces
  • 1/2 head small cauliflower
  • 1 Swiss chard leaf and stem
  • 2 cloves garlic -chopped fine
  • 1/2 -1 cup egg noodles (broken in small pieces)
  • 1/2 cup cooked rice
  • 1 box chicken broth
  • 1 tbsp Italian seasoning
  • 1 tsp dried oregano
  • salt/pepper

Step 1: start by making the meatballs. Add the ground turkey to a medium sized bowl.

Step 2: chop cranberries, green onions, basil and parsley. Add to the turkey along with poultry seasoning, Italian seasoning, crushed garlic salt and pepper.

Step 3: mix ingredients

Step 4: form into tiny balls. I used a melon baller as a scoop it makes for a consistent sized ball. I was able to make 32 meatballs.

Step 5: fry meatballs briefly to get a bit of browning on them. They do not need to be fully cooked since they will cook in the soup. You just want them browned at least on one side. Set aside.

Step 6: chop all vegetables in sizes that should fit on a spoon. You really can use whatever vegetables you like here.

Step 7: I have used a fresh egg noodle that I had in the freezer (I made them for another dinner and had some left so I froze them in little nests in a Ziploc bag) I chopped the egg noodles into small pieces. I am looking for small pieces that easy can be picked up with the spoon.

Step 8: start by sauteing in a few tbsp olive oil, the carrots, leeks, celery. Cook 3-4 minutes.

Step 9: add broccoli, cauliflower and all remaining ingredients except egg noodles and rice. They just need a few minutes at the end.

Step 10: cook on medium heat for 20 minutes until vegetables are soft. Add egg noodles and rice and cook  5 more minutes and serve.

This can easily be kept in the freezer in individual serving sizes. It's nice to have something in the freezer when you just don't feel like cooking. 

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