Turkey Meatball Soup
So perhaps a hot soup is not as appetizing in the spring as it is in the winter, but if you love turkey, potatoes, and pasta, does the weather even mater? The broth is light, buttery, and full of flavor. This dish is a hit in my home time after time.
Ingredients for meatballs:
1/2 lb. ground turkey
1 garlic clove, minced
1/2 teaspoon black pepper
1/2 teaspoon chopped, fresh dill
3 tbsp chopped parsley
1 small egg
pinch of salt
2 russet potatoes, cut into chunks
1 cup penne pasta, (or the pasta of your choice)
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped parsley
8 cups low sodium chicken broth
1/4 cup butter
3/4 cup heavy cream or half and half
salt/pepper to taste
Mix meatball ingredients.
Using your hands, make small (bite size) meatballs and set aside on a plate.
In a large pot, add broth and bring to a high simmer. Gently, add meatballs into the pot and simmer for 6-8 minutes. Add vegetables and continue to cook until meatballs are cooked through.
In a separate pot, bring four cups of water to a boil and cook pasta. After pasta is done, drain water and set aside, covered. Add 1 tbsp of butter to pasta and mix to avoid sticking (optional)
After meatballs are cooked and vegetables are soft, add pasta into the pot. Add butter, heavy cream, salt and pepper. Mix. Note: Add cream a little at a time and check the consistency of the soup. You might find you prefer the soup with less, or more cream.
Turn off the stove. Taste and adjust flavors according to your taste. Sprinkle the parsley, and serve!