Turkey meatball soup

Turkey meatball soup

Meatball soup is a traditional dish loved by many, combining the flavor of meat with the freshness of vegetables and herbs. It is an excellent choice for both refined lunches and simple family dinners. Today, I will share a delicious recipe for turkey meatball soup that is not only tasty but also healthy.

Total preparation time: 1 hour and 30 minutes
Number of servings: 6

Ingredients

For the soup:
- 1 kg chicken parts (preferably chicken back)
- 2 medium potatoes
- 1 red bell pepper
- 1 large onion
- 2-3 carrots
- 1/4 celery root
- 2 teaspoons magic borscht (Delikat with bran and lovage)
- 1 small lemon
- Parsley and lovage leaves (for serving)
- 1 egg yolk
- Salt, to taste

For the meatballs:
- 500 g turkey breast
- 3-4 tablespoons rice
- 1 small egg (optional)
- 1 small onion
- 1/2 bunch of dill
- Salt and pepper, to taste

Preparation

Step 1: Cook the soup base
Start by placing the chicken parts in a large pot with cold water. Bring to a boil over medium heat. As it boils, you will notice foam forming on the surface. It is essential to remove this foam to achieve a clear and tasty soup. Use a skimmer or a slotted spoon to remove impurities.

Step 2: Add the vegetables
When the soup starts boiling and you have removed the foam, add the finely chopped vegetables: onion, carrots, celery, bell pepper, and potatoes. Cut the vegetables so that they cook evenly and integrate well into the soup. Cover the pot and let the vegetables simmer over medium heat for about 20-25 minutes.

Step 3: Prepare the meatballs
While the vegetables are boiling, you can prepare the meatballs. Use a food processor or a meat grinder to finely chop the turkey breast until you get a smooth paste. Add the washed rice, finely chopped onion, chopped dill, salt, and pepper. If desired, you can also add a small egg to better bind the mixture.

Step 4: Form the meatballs
Wet your hands with water or lightly oil them to prevent sticking. Form the meatballs to your desired size and place them on a plate or cutting board.

Step 5: Add the meatballs to the soup
Once the vegetables are nearly cooked, carefully add the meatballs to the soup. Allow them to boil for 15-20 minutes until they are fluffy and fully cooked.

Step 6: Add the borscht and finish the soup
When the meatballs are ready, add the magic borscht for extra flavor. Squeeze the juice from a small lemon and incorporate it into the soup, then finish with a beaten egg yolk, stirring vigorously to avoid lumps.

Step 7: Serving
The turkey meatball soup is now ready! Sprinkle fresh chopped parsley and lovage leaves before serving to enhance the flavor and add a touch of freshness.

Serving suggestions
This soup pairs perfectly with a slice of fresh bread or warm polenta. You can also accompany the meal with a glass of dry white wine or a fragrant herbal tea to complete the tasting experience.

Nutritional benefits
Turkey meatball soup is rich in proteins, vitamins, and minerals. Turkey meat is an excellent source of lean protein, while the vegetables provide essential antioxidants and fiber for healthy digestion. This soup is low in calories, with approximately 150-200 kcal per serving, depending on the ingredients used.

Frequently asked questions
- Can I use another type of meat?
Yes, you can substitute turkey with chicken or even beef for a different variation.

- What can I use instead of rice?
If you want a gluten-free option, you can use quinoa or buckwheat instead of rice.

- How can I store the soup?
The meatball soup stores well in the refrigerator for 3-4 days. You can freeze it for later use, being careful not to add the egg yolk before freezing.

Possible variations
To add a touch of originality, you can experiment with spices like turmeric or sweet paprika. You can also add vegetables like zucchini or green beans to diversify the recipe.

Turkey meatball soup is a comforting dish, full of flavors and colors, perfect for any occasion. I hope you enjoy this recipe and bring a touch of warmth and flavor to your kitchen! Enjoy your meal!