Turkey Meatball Soup
Equipment
- dutch oven
- Mixing bowl
- cutting board
- knives, paring/chef
- parchment paper
- oven
- immersion blender
- cookie sheet
- measuring spoons
- 2 c liquid measuring cup
- internal cooking meat thermometer
Ingredients
Turkey Sausage Meatballs
- 1 lb. ground turkey
- 1 t all spice
- 1 t smoked paprika
- 1 t fennel seeds
- 1 t salt
- 1 t pepper
- 1 t frying pan sausage seasoning Savory Spice, optional
- 1 clove garlic, minced
- 2 T blended cannellini beans Use Immersion blender to blend one can and reserve the remainder for the soup.
Turkey Meatball Soup
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 C carrots, diced
- 2 T olive oil
- 3 cloves garlic, minced
- 1 t dried oregano
- 1 t dried basil
- 1 bay leaf
- 1 t salt
- 1 t pepper
- 2 C potato, peeled/diced
- 2 cans cannellini beans do not drain- blend one can with immersion blender for meatballs and to add later to thicken soup. Use 2 T in meatballs.
- 1 C water
- 4 C chicken stock
- 1 bunch kale, stems removed/chopped
- Shaved or grated Parmesan cheese, optional
Instructions
Turkey Sausage Meatballs
- Preheat the oven to 425 degrees.
- Use an immersion blender to blend one can of cannellini beans. Measure 2 T of the blended beans for the meatballs and reserve the remainder for the soup.
- In a large mixing bowl, combine seasonings with the ground turkey and pureed cannellini beans. (I use my hands with gloves to combine completely).
- Using a small scoop, scoop the mixture into meatballs and add to parchment lined cookie sheet for baking. It should make about 30 meatballs.
- Bake the meatballs in the preheated oven until done--10-15 minutes or until internal 165 degree temperature.
- Set aside until ready to add to the soup.
Turkey Meatball Soup
- Add diced onion, celery and carrots to olive oil in a dutch oven and saute' until softened.
- Add minced garlic and cook for a couple of minutes.
- Add potato, one can of cannellini beans with liquid (the one not blended), chicken stock, seasonings and water to the pot. Simmer on low to medium heat until potatoes and carrots are softened about 30 minutes.
- Remove stems from kale and chop into desired fineness.
- Add the reserved blended cannellini beans to help thicken the soup and cook on low for about 10-15 minutes.
- Add the meatballs and the kale and continue to cook for another 5-10 minutes.
- ***Remove the bay leaf before serving.
- Garnish with Parmesan cheese, if desired.
Notes
A delicious and gluten free soup! Perfect layering of flavors that offers a great soup.
Serve with grated or shaved Parmesan cheese and slices of toasted french bread.
Enjoy!
***There is one teaspoon of Savory Spice seasoning that may not be available; feel free to substitute with any other spice of your choice or a mixture of: red pepper flakes, thyme, rosemary, parsley, marjoram, ginger, coriander.