Turkey Ginger Meatball Soup

Submitted by Honeysuckle White a

"Sponsor recipe courtesy of Honeysuckle White & Shady Brook Farms"

 

• Ready In: 55mins
• Ingredients: 18

ingredients

• MEATBALLS

• 1 1⁄4 ground turkey
• 1 small onion
• 2 garlic cloves
• 1⁄2 inch piece fresh gingerroot
• 1⁄4 cup parmesan cheese, grated
• 1⁄4 cup fresh parsley
• 1 egg
• 1 teaspoon salt
• 1⁄2 teaspoon ground black pepper

• BROTH

• 10 cups stock (turkey, chicken or vegetable)
• 1 leek, finely sliced
• 3 carrots (julienned)
• 2 large parsnips (ribboned)
• 1 fennel bulb, thinly sliced
• 2 garlic cloves, sliced
• 2 fresh bay leaves
• 1 red chili
• chili oil

directions

1. Pre-heat oven to 400°F.
2. To make the meatballs put the onion, garlic, ginger and parsley in the food processor until finely chopped. Stir in the ground turkey, parmesan, egg and salt and pepper.
3. Shape the mixture into balls, about one tablespoon each, and bake on a greased baking sheet at 400°F for about 15-18 minutes. Your thermometer should read 165°F in the center of the meatballs.
4. Put the stock, vegetables and bay leaves in a large pot and bring to a simmer for about 20 minutes.
5. Add the meatballs to the stock and simmer for another 5 minutes. Check the seasoning and add extra salt if necessary.
6. Serve each bowl with a drizzle of chili oil and sliced chili pepper.

Reviews

[Linajjac]

This soup was AMAZING! I especially loved the meatballs. Lots of flavor going on. I didn’t add egg to the ground turkey. I was worried it would make it too mushy. I doubled the vegetables in the broth. We loved this! Thanks!