Turkey Meatball Soup
This year for Thanksgiving, we did a potluck thing. Each person brought a few dishes and we rented out the very nice clubhouse of my parent’s apartment complex. It worked out awesome (well, except for Miami losing in the last second of the game). No one’s house was a mess and the burden to cook the whole meal wasn’t on any one person.
I brought a few paleo sides and pies but my mom was in charge of the turkey. She had one large heritage turkey and one turkey breast that she cooked and brought. Two days later she called and told me to pick up the stock she had made from it. Almost two gallons, I kid you not. So yes, I made a LOT of soup, see?
But I have taken the recipe down to make it a serving for a normal family for dinner and some leftovers. I’m hoping that you saved your turkey carcasses to make stock because it truly tastes the best. There’s a great recipe here from the Whole Life Nutrition Kitchen that explains how to do it well. I also have my how-to on homemade chicken stock (which you could sub in this recipe).
Recipe: Turkey Meatball Soup
Ingredients
-
For the soup:
- 3 tbps. butter/fat of choice
- 1/2 c. yellow onions, diced
- 1/2 c. celery, diced (plus the center leaves, chopped)
- 1/2 lb. carrots (1/2 bag), peeled and sliced
- 2 tsp. poultry seasoning (sub 1 tsp. thyme, 1/2 tsp. sage, 1/2 tsp. rosemary)
- 2 tbsp. fresh chopped parsley
- pinch salt
- 64 oz. turkey stock (sub chicken)
-
For the meatballs:
- 1 lbs ground turkey
- 1 egg
- 1/4 c. yellow onion, finely minced
- 2 tsp. dijon mustard
- 1 tsp. minced garlic
- 3 tbsp. Parmesan cheese
- 1/4 tsp. onion powder
- 1/4 tsp. salt
- 1/3 c. walnut meal (sub other nut meal/binder)
Instructions
- In a large saucepan, melt the butter on low heat.
- Add the celery, onions, parsley, poultry seasoning, and salt and cook on low, stirring often until onions are translucent.
- Add the stock and carrots and turn heat to high.
- To make the meatballs, simply mix all ingredients in order.
- When the soup reaches a boil, lower to a slow simmer before adding the meatballs by rolling the meat into balls and gently lowering them into the pot.
- Cook on low/simmer and additional 30-45 minutes.
Related Posts
-
Paleo Pumpkin Beef Stew with Acorn Squash and Cranberries
Posted on Oct 26, 2011
-
Cream of Caramelized Onion and Cauliflower Soup
Posted on Jul 14, 2011
-
Spinach Chicken Meatball Soup
Posted on Mar 22, 2011
-
Caramelized Onion and Mushroom Sage Beef Soup
Posted on Jan 13, 2011
Tags
Share This
I did something similar with my leftover broth but I left out the parm, added indian spices (garma masala, cumin and a touch of paprika) to my meatballs, and tossed in a touch of mild curry mix into the broth. The Indian spiced added a nice zing to the mix.
I also like to quick fry the meatballs first and remove them from the pan before tossing in a bit of the broth to help scrape up all those yummy crusties on the bottom of the pan. This also helps the meatballs stay together better in the broth.
Enjoy all that soup!!!!
Anne
Funny, true story:
Me – “Hey, do you mind if I take the turkey carcass?”
My cousin – [Confused face] “No, I guess not. Why?”
Me – “I want to make stock out of it.”
My cousin – [blank stare] “Oh, ok. What’s stockah?”
Me – “Seriously?”
Making a huge batch of this soup this afternoon after my hike. :)