Monday, June 18, 2012

Vegetable Soup with Turkey Meatballs

People ask me if I cook for myself when my husband is out of town. The answer is YES!!! I enjoy eating good food too! Cooking is also a stress release for me and a way to wind down after work. I made this pot of vegetable soup with turkey meatballs tonight, which I’ll eat (and enjoy) for the next few days. My husband was jealous that he wasn’t home to join me.

¾ lb ground turkey or chicken
3 garlic cloves, crushed
¼ yellow onion, minced
½ cup breadcrumbs
1 egg
1 tsp salt
1 tsp black pepper
2 large carrots, sliced
3 celery stalks, sliced
1 large jalapeno, diced (optional)
5 cup chicken broth
2 Tbsp dried mushrooms
1 cup broccoli florets
1 tsp minced fresh Rosemary
1 tsp minced fresh Italian flat leaf Parsley
2 Bay leaves
2-3 green onion sprigs, sliced
Extra Virgin Olive Oil (EVOO)

In a large bowl, combine the ground turkey, garlic, onion, breadcrumbs, egg, salt and pepper. Mix until combine; do not over mix. In a large sauce pan, drizzle EVOO and preheat over med-high. With wet hands, shape mixture into walnut sized meatballs. Drop into sauce pan and brown all sides. Remove meatballs from pan and transfer to a plate; set aside.

In the same sauce pan, add more EVOO if necessary, sauté carrots, celery and jalapenos. In a large pot, add broth and dried mushrooms; bring to a boil. Add carrots, celery, jalapenos, broccoli and herbs. Carefully drop meatballs into the broth, turn heat to low, cover and simmer for 20 minutes. Season with more salt and pepper to taste, if necessary.

Serve in a shallow bowl, sprinkle with fresh green onions and enjoy with sliced, crusty bread.

Note: If you don’t have dried mushrooms, use sliced, fresh mushrooms, such as baby bells, and sauté with the other veggies before adding to the broth.

·         Add corn, zucchini and/or diced potatoes
·         Add pasta or rice
·         Add a can of diced tomatoes
·        Make meatballs from beef, pork or a combination of both

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