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Use Up That Turkey Stock

It isn’t always easy to find turkey stock. Having stocked up (no pun intended) at the holidays, Kathy used part of her supply to make some tasty turkey soup.

Turkey Meatball Soup

Kathy's Turkey Meatball Soup - Tasty, warming and easy to make.

Kathy’s Turkey Meatball Soup – Tasty, warming and easy to make.

The Basics:

  • 1 lb lean ground turkey
  • 1/4 cup seasoned bread crumbs*, approximately
  • 1 egg
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 can small white beans, rinsed and drained
  • 6 carrots, peeled and sliced into bite-sized rounds
  • 2 quarts good quality turkey stock

Preheat oven to 425 degrees.

Mix together bread crumbs, meat and egg. Use just enough breadcrumbs necessary to make a meatball.

Form mixture into meatballs of about one inch.

Arrange meatballs not touching in an ungreased pan.

Cook 13 to 15 minutes until the bottom begins to turn brown.

Meanwhile, bring carrots, stock and beans to a boil and simmer covered for about 30 minutes.

Gently lift meatballs off pan, leaving any fat behind.

Add to other ingredients and simmer gently for another 30 minutes or so, adjusting for seasonings about halfway through.

Variations: There’s room for more vegetables, if you like. I would have added frozen peas or celery if I had some, but I decided to do this at dusk on a bitter cold day so going out to pick up more ingredients was not appealing. Cooked rice should work well too.

*When substituting plain bread crumbs, season and salt meat mixture to taste. Italian seasoning, a staple in my kitchen, would be a good choice.

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