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.

INGREDIENTS

• 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

PROCEDURE

  • Place the ground turkey in a bowl, season with salt and pepper and mix well with your hands (you can add some chopped parsley if you want).
  • Using a small scooper or measuring about one full tablespoon, shape the small meatballs.
  • Heat the olive oil in the pot you are going to cook the soup in and sear the meatballs just until they are a bit golden on some sides. Do not cook through. Remove from the pot and set aside.
  • Add the carrots and red onions into the pot and cook until they begin to get slightly golden.
  • Add then the leeks, celery and mushrooms, season all the veggies with salt and pepper and cook them for about 5 minutes.
  • Add about 4-5 cups of water, the garlic cloves, parsley stems and bay leaf. Scrape down the bottom of the pot with a spatula or wooden spoon to release and bits from the meatballs that might have attached to it.
  • Bring to a boil and then reduce to a simmer. Cook for about 40 minutes.
  • Turn the heat off and add back the meatballs. The residual heat will finish the cooking. You don’t want to simmer them for too long since they are quite plain and you don’t want them to dry out.

Enjoy with a good sprinkle of grated Parmigiano cheese.

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