Monday, December 28, 2009

Tracy's Turkey Meatball Soup


2 tbsp butter
2 tbsp vegetable oil
½ cup finely minced onion
1 lb ground turkey
½ cup wheat bread crumbs
2 eggs
4 tbsp parsley, minced
2 tbsp Worcestershire sauce
½ tsp salt
1 tsp pepper
2 celery stalks, thinly sliced
4 med carrots, thinly sliced
4 (13 ¾ oz) cans low sodium chicken broth
2 cups water
1 can white beans
1 (10 oz) box baby spinach


In a small skillet melt butter and sauté onions over low heat until golden. In a large bowl, combine onions with turkey, bread crumbs, egg, parsley, Worcestershire sauce, salt and pepper. Mix well with hands until completely combined. Form medium-sized (2 inch) meatballs. In vegetable oil, brown meatballs, then add to oven to cook through.

In a large saucepan, bring broth and water to a boil. Add celery and carrots, reduce to simmer, cover and cook vegetables 10 minutes. Add meatballs and spinach to simmering broth, continue cooking, covered for 15 minutes. Add white beans. Cook for an additional 5 minutes. Let soup set a few minutes before serving.

Serve with tortilla chips or cheesy jalapeno corn bread.

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