Saturday, March 3, 2012

Turkey Meatball Soup

If you find yourself craving something filling, but low on fat and easy to make, try this turkey meatball soup. Altogether from start to finish this soup takes about forty minutes.

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I find soups to be very useful for emergency lunches. This recipe actually arose from such an occasion: we wanted to have lunch before heading out somewhere, the fridge was nearly empty by the week's end and all I could find was ground turkey, onion and some carrots and parsnips in the fridge's drawer.

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As a result I made this soup, which as with so many things I make, I learned by watching my mom.

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As I mentioned somewhere before, none of my recipes are ever the same. I often cook from memory. Sometimes when I'm shopping for food, I'll forget something, or sometimes, as today I make something from a few odds and ends that are left over in the fridge. As a result, you can make your own substitutions: have a lone potato? Throw it in. Don't have parsley? Use a different herb. Follow your instincts, chances are they'll lead you to the right things.

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Turkey Meatball Soup
(Serves 4-6)

You will need:

For the stock:
1/4 cup long-grain white rice
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
3 celery stalks, chopped
1/4 medium onion, chopped
1 bay leaf
salt & pepper to taste
1 tbsp chopped parsley
1 tbsp chopped dill
1 chopped scallion (for garnish, optional)

For the meatballs:
1 lb ground turkey
1/4 onion, chopped
1/4 tsp salt
1/8 tsp pepper
1/8 tsp paprika

Directions:

1. In a medium stock pot, bring about 8-10 cups water to a boil. Stir in the rice, and simmer, covered, about 10 minutes. Add carrots, parsnip, celery, onion and bay leaf. Cook until vegetables are tender, 15-20 minutes.
2. As the vegetables cook, make the meatballs: in a bowl, mix ground turkey, onion, salt, pepper, and paprika. If the meat is too dry, add a tablespoon or two of water for desired consistency. Form the meat into 1 1/2 inch wide meatballs. Carefully drop them into the pot. Simmer for 10-15 minutes more, until the meatballs are fully cooked. Season to taste with salt and pepper, and stir in parsley and dill. Serve and enjoy. As an option when serving, sprinkle each soup bowl with chopped scallion.

4 comments:

Lily Hye Soo said...

okay this looks absolutely delicious. Sounds perfect for when feeling a little under the weather too. Love the picture of the onions.

Juan Pardo said...

Entradas como la tuya son necesarias.Tomo buena nota.Un blog lleno de creatividad.T sigo.T invito a seguir mi blog.Saludos poéticos.

Wendelína said...

Kat, your soup (color) reminds me a spring (it´s slowly coming to my country :), so your pictures made me happy... This soup looks so tasty and I agree with you - when I cook I always make a slighty different meal :)

aldara camoiras said...

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