Turkey meatball soup

Turkey meatball soup – a delicious choice for the Easter meal

Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Number of servings: 6

Easter is a special occasion when tables are filled with traditional dishes, but what do you do if you’re not a fan of lamb? Turkey meatball soup is a tasty and easy-to-make alternative that will delight everyone. This recipe brings together fresh flavors and a comforting texture, perfect for gathering the family around the table. Let’s get started!

Ingredients

For the meatball soup:
- 500 g ground turkey
- 1 tablespoon rice (cooked or dry, as preferred)
- 1 tablespoon oil (sunflower or olive)
- 1 medium carrot
- 1 medium onion
- 1 piece of celery (about 100 g)
- 1 large potato
- Salt (to taste)
- Ground black pepper (to taste)
- 3 egg yolks
- 150 g sour cream (plus extra for serving)
- Juice of one lemon (freshly squeezed)
- Fresh parsley (for garnish)

A bit of history

Meatball soup is a beloved dish in many cultures, being a perfect combination of flavors and textures. The origins of this recipe are deeply rooted in festive culinary traditions, where rich meals symbolize family reunion. Whether you serve it during the holidays or on an ordinary day, this soup will bring a touch of celebration to every home.

Step by step

1. Preparing the meatballs
Start by mixing the ground turkey, washed and drained rice, two egg whites, salt, ground black pepper, and finely chopped parsley in a large bowl. Make sure to mix all the ingredients well until you achieve a homogeneous mixture.
Helpful tips: Use wet hands to form the meatballs so that the mixture doesn’t stick to your palms. Shape the meatballs into approximately equal sizes for even cooking.

2. Preparing the vegetables
Peel the onion, carrot, and celery, then wash them well. Finely chop the onion, and dice the carrot and celery into small cubes. This will help release the flavors and allow the vegetables to cook faster.

3. Cooking the vegetables
Heat the oil in a large pot over medium heat. Add the carrot and celery, sautéing them for 2-3 minutes until they become slightly soft. Then, pour in 1 liter of water.
Tip: If you want a more intense flavor, you can add a bit of broth or tomato sauce.

4. Adding the onion and meatballs
Once the water starts to boil, add the finely chopped onion and let the vegetables simmer for 5 minutes. Then, add the formed meatballs and the peeled, washed, and diced potato. Let the soup boil for 20-25 minutes.
Frequently asked question: What to do if the soup becomes too thick? You can add warm water until you reach the desired consistency.

5. Finishing the soup
At the end of the cooking time, adjust the soup with salt and pepper. In a separate bowl, whisk the sour cream and egg yolks. Gradually add some hot soup to the sour cream mixture, whisking vigorously with a fork to avoid curdling the yolks.
Helpful tips: This step is essential for achieving a creamy sour cream that will enrich the soup.

6. Serving
Turn off the heat and pour the sour cream mixture into the soup, stirring gently. Serve the soup hot, garnished with chopped fresh parsley on top. You can accompany it with sour cream and a few drops of lemon juice for an extra touch of freshness.
Serving suggestion: Meatball soup pairs perfectly with a slice of fresh bread or crunchy croutons.

Nutritional values (per serving)

- Calories: 320 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 3 g

Possible variations

If you want to experiment, you can replace the turkey with chicken or beef, and the rice can be substituted with quinoa for a healthier option. You can also add other vegetables, such as peas or bell peppers, for a richer taste.

This turkey meatball soup is not only a delicious recipe but also a healthy choice for the Easter meal. I encourage you to try it and enjoy the moments spent with loved ones, sharing a warm and comforting meal. Bon appétit!