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Turkey Meatball Soup
A simple and quick dietary soup with turkey meatballs is prepared without using pre-cooked meat broth. However, due to the fact that there will be quite a few meatballs, the broth will turn out to be hearty and rich, and the meatballs won’t need to be specially fished out of the pot - they will reliably land in the bowl in large quantities.
Ingredients
Show ingredients
- purified water - 2 l;
- turkey fillet - 500 g;
- potatoes - 400 g;
- juicy carrot - 100 g;
- white onion - 100 g (50 g for the minced meat and 50 g for the broth);
- garlic - 2 cloves (1 clove for the minced meat and 1 clove for the broth);
- dried celery - 1 tsp;
- salt, pepper - to taste;
- vegetable oil with no pronounced odor - 15 g;
- butter 82% - 15 g;
- bay leaf - 1 pc;
- fresh herbs - bunch.
Preparation
- Prepare all the ingredients for the turkey meatball soup. Dried celery can be replaced with fresh - just one stalk, which should be cut into small rings. Fresh herbs like parsley and dill will work well.
- Cut the turkey fillet together with half an onion into convenient pieces for grinding and place it into a chopper or meat grinder.
- Make the minced meat and press 1 clove of garlic into it.
- Finely chop the fresh herbs.
- Add half of it to the minced meat, and set the rest aside for now.
- Mix the meat mixture, remembering to season it with salt and pepper.
- Next, you need to make the meatballs. Some roll them and immediately add them to the boiling broth, but then each one will cook for a different amount of time. So it’s better to make the meatballs in advance. Roll the meatballs with wet palms, about the size of a walnut.
- Cut the potatoes into medium cubes.
- Place them in a bowl and cover with cold water - let them wait their turn.
- Grate the carrot, finely chop the onion, and grind the set-aside clove of garlic into a crumb. This will be a good base for any broth.
- Place a pot on medium heat. Pour in the vegetable oil, add the butter.
- First, add the onion (it takes longer to release its aromas) and sauté for 1-2 minutes, stirring constantly - nothing should burn.
- Then add the carrot and garlic and continue frying for another 3 minutes. During this time, season the vegetables with salt - they will release some moisture and acquire a different aroma. The goal is not to brown the ingredients but merely to soften them.
- Now you can drain the water from the potatoes and transfer them to the pot.
- Pour in the boiling water from the kettle.
- Add the bay leaf, freshly ground pepper, dried or fresh celery.
- Salt the broth to taste.
- Wait for it to start boiling and add the meatballs.
- The turkey meatball soup cooks quickly, about 8-10 minutes. You need to judge by the readiness of the potatoes. Do not allow it to boil vigorously; the broth should just simmer lightly. Towards the end, do a final taste test for salt and add the remaining fresh herbs.
- Let the soup simmer for another minute, then turn off the heat, cover the pot with a lid, and let it sit for 10 minutes.
- The turkey meatball soup is ready. And now, the soup already attracts the household members with its enchanting aroma. It is best served with fresh or toasted bread and cold sour cream. By the way, you can diversify the soup by adding other vegetables, vermicelli, or grains.
