Turkey Meatball Soup
The simple addition of meatballs -- flavored with fresh thyme, oregano, and parsley -- to homemade chicken stock makes this soup a big hit with children.
- Servings: 10
Source: Martha Stewart Living, January 2003
- 1 package ground turkey (about 1 pound 6 ounces)
- 1 small onion, finely chopped
- 1/4 cup plain breadcrumbs, preferably homemade
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried
- 2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
- 2 1/2 quarts Basic Chicken Stock for Chicken and Kale Soup
In a medium bowl, combine turkey, onion, breadcrumbs, egg, Worcestershire sauce, parsley, thyme, and oregano; season with salt and pepper. Mix with your hands just until combined.
Pinch off about 1 tablespoon of the turkey mixture, and shape into a 1-inch ball. Repeat with remaining turkey mixture, placing the meatballs on a rimmed baking sheet. Cover with plastic wrap; freeze until firm, about 2 1/2 hours.
When ready to cook, remove meatballs from freezer, and let stand at room temperature until slightly soft on the outside, about 20 minutes. In a large skillet, heat oil over medium heat, and add meatballs. Cook, stirring occasionally, until well browned on the outside and almost cooked through. Transfer meatballs to a paper-towel-lined plate to drain.
Place chicken stock in a large shallow saucepan; bring to a boil over medium-high heat. Season with salt and pepper. Add the meatballs, working in batches if necessary. Reduce heat; simmer until meatballs are cooked through, about 10 minutes. To serve, spoon four or five meatballs into each soup bowl, and ladle stock over top. Serve hot.