Turkey Meatball Vegetable Soup
I love a good quick soup, especially in the fall. One big batch and I can have both dinner and lunch for several days. That means less cooking. You can use any combination of vegetables. If you can tolerate tomatoes, they would be a great addition, and so would a sprinkle of Parmesan cheese.
4 cups of chicken or vegetable stock, broth, bone broth or a combination (I use half bone broth, half water)
1lb ground turkey
1 fennel bulb
2 leeks chopped
1 cup mushrooms
3 zucchini cut in rounds or 1 package zucchini noodles
1 LB green beans with the ends cut off and cut into bite-sized pieces
1 cup chopped carrot
½ head Napa cabbage
1/2 cup chopped Italian parsley
1 teaspoon oregano
1 tablespoon olive oil
Salt and pepper to taste
Gently form meatballs with turkey meat.
Heat the oil in the pan and brown on the meatballs, turning to get all sides.
Once the meatballs are cooked, remove them from the pan. Add leeks and fennel. Cook until soft.
Add the stock and other vegetables. Mix well. Bring to a boil and then reduce heat to a simmer. Add the meatballs and cook for 20-30 minutes. Gently stirring so the meatballs don’t fall apart. Add salt and pepper to taste.
You can also mix in some pesto at the very end for an added boost of flavor.