Recipe: “Gobble Me Up” Turkey Meatball Soup with Pastina
I enjoy coming up with new ways to use a common seasoning. Curry over bananas, Southwestern spice over popcorn, salt and pepper in chocolate bark — these are a few of my creations. The latest one was inspired by Thanksgiving, just a few weeks ago, and a desire to use my “Gobble Me Up” seasoning for something besides stuffing.
Turkey seemed like the perfect vehicle since it echoes the Thanksgiving roots of this recipe. From there, it was easy to fill in the gaps and create this warming, easy soup that just happens to be very low-fat.
5 quarts chicken stock (if I amnot using my own, I am partial to Progresso)
1 1/2 pounds of lean, ground turkey
1 medium yellow onion, finely minced
1/2 cup grated Parmesan
2 tsps “Gobble Me Up” spice blend
1/2 cup good quality bread crumbs
1 c carrot, finely minced
1 c fresh fennel bulb, finely minced (optional)
1/2 tsp turmeric powder
1/4 tsp cayenne powder
1 cup pastina (mini soup pasta), uncooked
¾ c fresh parsley, chopped (or 2 T dried parsley)
- Pour chicken stock into large (6-8 quart) stock pot and heat on medium high
- Very finely mince onion, carrot, and fresh fennel bulb. Divide veggies in half.
- Finely chop parsley.
- Mix half of the veggies in a large bowl with the ground turkey, egg, “Gobble Me Up” and the grated cheese.
- Form into ¾” balls.
- When the soup stock is steaming hot, gently drop the meatballs into the broth. Cook for 3-4 minutes; test a meatball for doneness.
- Add the remaining minced veggies to the broth.
- Add the pasta to the broth. Continue cooking 3-4 minutes.
- Shut off heat and add the reserved chopped parsley.
This soup tied for 2nd place finish in the annual soup cook-off at the Copake Winter Market this weekend!