Mini Meatball/ Veggie Soup

Prep time: 15-20 minutes

Cook time: 35-40 minutes

Materials:

  • 1 lb ground turkey
  • 2 tbsp. bread crumbs
  • 1 tbsp. marjoram
  • 2 eggs
  • 2-3 carrots sliced
  • 2 stalks celery sliced
  • 1 onion chopped
  • 3-4 potatoes chopped
  • 1 cup green beans
  • 1 cup cauliflower florets
  • 3/4 cups half & half
  • 2 bay leaves
  • 5-6 pieces all spice or 1 tsp crushed all spice
  • Salt/ pepper to taste
  • Fresh parsley for garnish

Process:

  1. In a medium sized mixing bowl combine the ground turkey, bread crumbs, marjoram, eggs, salt and pepper. Mix well.
  2. Once the mixture is nicely combined start to make small meatballs about the size of marble. Place on a platter or plate and set aside in the fridge.
  3. Add some vegetable oil to a small skillet and add in the chopped onions. Cook 4-5 minutes until the onions are translucent and fully cooked through. Set aside.
  4. In a soup pot add in enough water to fill the pot about 3/4 of the way up and add in the chopped potatoes. Salt generously and bring to a boil.
  5. Add in the carrots, celery, cooked onions, cauliflower and green beans if you are using them.
  6. Let the soup come to a boil again and cook 4-5 minutes.
  7. Add in the mini meatballs.
  8. Add in the all spice and bay leaves. Stir well to combine.
  9. Add in half & half and mix well. Season with additional salt and pepper if necessary and cook for additional 15-20 minutes.
  10. Garnish with fresh parsley and ENJOY!

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