For some, 60 degrees F is still pretty warm. I see people out without jackets, some even in shorts. I, on the other hand, am deathly afraid of the cold and rain. I basically start preparations for hibernating around now and become home-bound by 50 degrees F. This is when I start consuming lots of soup, so here’s the first one of the season, Turkey Meatball Soup. I made the meatballs very garlicky, which combined with chicken broth is the way to keep away colds, or vampires, or your blind date. Haha

Turkey Meatball Soup
~roughly 10 servings

  • 2 strips of thick-cut bacon, cut into
  • 3 1/2 cup leek rings
  • 1 1/4 cup chopped onion
  • 1 1/2 cup diced carrots
  • 4 cups chicken broth
  • 4 cups water


  • 1 1/2 pounds ground turkey meat
  • 1 cup plain breadcrumbs
  • 1 cup chopped onion
  • 5 cloves garlic minced
  • 1 egg
  • 1 tablespoon vegetable oil
  • salt and pepper to taste

1. Heat a large dutch oven over high flame. Add the bacon and stir until it gives off fats.
2. Stir in the leek and onion and cook for 2 minutes. Stir in carrots and cook for another 2 minutes. Add broth and water and bring to a boil.
3. Reduce to a simmer and cover. Cook for 45 minutes, stirring occasionally.
4. While the soup is cooking, make the meatballs. Mix ground meat with bread crumbs, onion, garlic, and egg. Season with salt and pepper. Form 1 1/2″ balls (makes about 43).
5. Heat a large skillet with the vegetable oil and brown the meatballs on all sides (they don’t need to be cooked through). Place them in the soup and bring to a boil. Reduce to a simmer and cook covered for another 20 minutes. Serve hot.

Turkey Meatball Soup 2

Note: This can be kept in the fridge for about a week and can be frozen for about 2 months. It actually tastes better the next day.

posted by jessica at 04:30 PM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.