Saturday, February 21, 2015

Turkey Meatball Soup

I wanted to make a big pot of soup with veggies.  But, I knew the only way my Pickiest Eater Ever Son wouldn't complain is if I stuffed it full of meatballs, too.  Here's how I did it:


Soup Base:

1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 medium potatoes cut into large chunks (if too small they will disintegrate in the soup)
1 quart chicken broth
2 cups water
Salt & pepper to taste


1 lb ground turkey
1 egg
1 tsp salt
1/2 tsp pepper
1 tsp onion powder
1/2 tsp garlic powder
1/2 cup bread crumbs

Preheat oven to 400 degrees.  Mix broth, water, onion, celery, carrots and potatoes in a big pot.  Salt and pepper to taste.  Bring to a boil then lower heat and simmer.

Meanwhile, in a large bowl, gently mix all of the meatball ingredients until combined.  If you over mix, the meatballs will be tough.  Roll into small meatballs (use about a tablespoon of mixture per meatball).  It should make about 30 or so meatballs.

Put them on a baking sheet with sides (I say that because my daughter baked chicken on a cookie sheet without sides once and the juices ran over and messed my oven up pretty bad and smoked up the kitchen.  You get the picture) and bake at 400 degrees for 15 minutes.

Here's how they look once baked:

Now, transfer the meatballs to the soup pot and let simmer for a few minutes and your done!  Easy peasy!

This soup is light but very filling!  It's perfect on a cold day!  And my Pickiest Eater Ever Son kept his word.  He ate it, vegetables and all, and didn't complain once!  I'd say that's a success!

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