Turkey Meatball Soup - Chef Sabrina Mancin

Turkey Meatball Soup

Even though Spring just started, winter weather is still around and it is perfect for this hearty and comforting soup. I use a small scooper to shape the meatballs; I first sear them and then make this super rich brown broth full of good for you veggies.


• 1 lb = 454g Ground turkey meat (93%lean - 7%fat)
• 1 cup chopped red onion
• ½ leek
• 4 small carrots, peeled and chopped
• 8 baby bella mushrooms or your favorite
• 4 stalks of celery
• 3 cloves of garlic
• 3-4 parsley stems
• 1 bay leaf
• Salt and black pepper
• 3 T extra virgin olive oil
• Grated Parmigiano Reggiano cheese to top off each dish


Enjoy with a good sprinkle of grated Parmigiano cheese.

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