Monday, November 30, 2009
Parmesan Turkey Meatball Soup
4 quarts turkey or chicken stock (16 cups)
5 large stalks of celery, cut into ½” pieces
5 large carrots, peeled & cut into ½” pieces
1 medium onion, coarsely chopped
1 12-16 oz. package whole wheat soup noodles cooked according to package directions -or- 2 cups cooked brown rice
1 16 oz. package frozen vegetables, mixed, green beans, peas, anything you like!
Salt & pepper to taste, at very end
1 ½ lbs. ground turkey, I use the 93% lean
1 cup dried bread crumbs, or 2 cups fresh bread crumbs
2 large eggs
¼ cup grated parmesan cheese
1 small bunch fresh parsley, chopped (or 2 T. dried parsley)
1 teaspoon each granulated garlic & onion (or powder)
½ teaspoon kosher salt
¼ teaspoon pepper
In a large stock pot, add the stock through the onion. Bring to a simmer over medium heat for 30 minutes.
For the meatballs: In a large bowl thoroughly combine all ingredients. Shape into 1” balls and drop into simmering stock & vegetables. Simmer for 20 minutes.
Add cooked rice or noodles & frozen vegetables, simmer for another 10 minutes. Add salt & pepper to taste. Add additional chopped parsley if you like.