Vegetable soup with turkey meatballs

Votes: 11

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

Vegetable soup with turkey meatballs - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Turkey bones left over from roasting in the oven
2 cups ground turkey
2 cups chopped cooked turkey meat
1 cup boiled corn
2 large onions, one cut into quarters, the other cut into cubes
4 carrots, 2 coarsely chopped, 2 sliced
4 celery stalks, 2 coarsely chopped, 2 sliced
6 cloves of garlic, 4 crushed, 2 finely chopped
1 bay leaf
10 black peppercorns
1 tbsp. l. olive oil
2 large eggs
6 tablespoons flour
1/2 tsp salt
Freshly ground black pepper
2 sprigs of thyme

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, corn, onions, carrot, celery, garlic, bay leaf, black pepper, eggs, flour, thyme

Cooking the dish according to the recipe:

Place the turkey bones, quartered onions, coarsely chopped carrots and celery, crushed garlic, bay leaf, and peppercorns in a saucepan. Cover the bones completely with cold water (approximately 2 liters). Bring to a boil and simmer for 1 hour. Remove from the heat and strain the broth. You should have 10-12 cups of broth.
In a bowl, whisk together the eggs, flour, salt, and a pinch of freshly ground pepper. Add the ground turkey and mix thoroughly. If the dough is too runny, add more flour.

Heat olive oil in a saucepan. Add chopped onion and garlic and sauté over medium heat until softened, about 6 minutes. Add carrots and celery, thyme sprigs, and broth, bring to a boil, and simmer for another 10 minutes.
With wet hands, form meatballs, using a tablespoon as a measuring spoon. Drop them into the boiling soup and cook until the meatballs float to the surface, 3-4 minutes. Add the turkey and corn to the soup, season with salt and pepper to taste, and bring to a boil.

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