Friday, January 24, 2014

Butternut Turkey Meatball Soup

Butternut Turkey Meatball Soup

 This healthy Turkey meatball soup is best served on a cold winter days. Especially when we are coming down with a cold or flu. This Turkey meatball soup will satisfy and help fight that annoying sickness during this season.

Butternut Turkey Meatball Soup

  • about 1 to 1 1/2 lb ground turkey
  • 1 teaspoon of of Thyme
  • 1 teaspoon of Oregano
  • 1 teaspoon of Tarragon
  • 1 teaspoons of ground ginger
  • 1 teaspoon of of paprika
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of garlic, minced
  • 1 teaspoon of of salt
  • 2 to 3 tablespoons of olive oil for frying

Soup Base

  • 2- 16 ounces chicken soup (low sodium)
  • 2- 16 ounces of water 

  • Vegetables
    -1 cup cubed sweet potatoes
    -1 cup chopped carrots
    -1 cup chopped celery
    -1 cup butternut squash
    -1/2 cup chopped onion
    - 1/2 cup of corn
    - 4 cloves garlic
    - 4 to 5 pearl onion
    • 1 teaspoon of salt


    ON a large pot in medium heat, add the chicken stock along with the water. Add in the vegetables and salt. 

    Start by combining all the ingredients of the turkey meatball. Mix in the Tarragon, Oregano, Thyme,garlic, Ginger, Paprika, salt and black pepper and mix everything well. Cover and set aside.

    ON a large skillet on medium heat, add in the olive oil enough to cover all over the pan.

     Start by rolling the meat ball about a quarter size or about 1 tablespoon full. Continuously roll into balls and add on to the heated skillet. Make sure to turn the meat balls. 

    Once the meatballs is caramelized, add the meatballs into the soup along with all the drippings from the skillet. Scoop about 1 tablespoons of the soup and "rinse" the skillet and pour it back to the soup. 

    Cover the soup and let it boil for about 10 minutes or until the meatballs are cooked through. Then simmer until it's ready to be served. Add fresh chopped green onions and serve.

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