Tuesday, January 4, 2011

Turkey Meatball Soup

I’m sure you all think that I’ve fallen off the face of the earth, and I almost did! What actually happened is that I fell down the rabbit hole and ended up in the beautiful Windy City of Chicago! Yes, I’m officially a mid-westerner as of November. I got a really great job opportunity and decided to take the dive into a new adventure! I’ve been enjoying the City very much so far and am finally getting back into the kitchen, and what a beautiful kitchen it is, I feel so lucky! This time of year is always insane for me but I just wanted to send out a hello to all my internet friends and let you know that I miss blogging!

Now on to the food…This is a delicious and hearty soup that my friend Therese makes every year on Christmas Eve for her party. Well I’ve been cooking it up for several years and finally remembered to get out my camera last time I cooked and shoot some pictures to share. Cheers to a happy New Year and many bowls of warm comforting soup! Thanks Therese for this yummy recipe!

Turkey Meatball Soup

2 Tablespoons Extra Virgin Olive Oil, plus more for drizzling

1 Medium Onion, Chopped

1 Large Carrot, chopped

2 Stalks Celery with leaves, chopped

4 Sprigs Fresh Rosemary

½ Cup Chopped Fresh Basil, tightly packed

¼ Cup Chopped Flat Leaf Parsley, tightly packed

4 Cloves Garlic, minced

½ Small Head Green Cabbage, chopped

4 Swiss Chard Leaves, washed dried and chopped

1 Parmesan Rind, about 3x3 inches

10 Cups Chicken Stock

2 Teaspoons Salt

2 Pounds Small Turkey Meatballs (I love the one’s from Trader Joe’s)

In a large soup pot, heat the olive oil over medium heat until fragrant. Add the onion, carrot, celery, herbs, garlic, and greens and cook, stirring, until the greens are beginning to wilt (5-10 minutes). Cover and cook until the vegetables are tender (about 10 minutes), reducing the heat if necessary.

Add the chicken stock, parmesan rind, and meatballs, bring to a boil, reduce heat and simmer, partly covered 30 minutes. Adjust flavor with salt.

Remove the rosemary sprig, ladle into warmed bowls and drizzle with olive oil. Sprinkle with a bit of olive oil and serve.


Cubicle said...

Wow, that looks like a great dish!


Bee & Mason said...

Good to see you back. I miss your dinners. This one looks good!

treester said...

Oooh, what an honor, thank you Jason! I'd like to add something...make a double recipe and before adding the meatballs, put half in the freezer, it freezes really well!

David said...

Welcome back! Soup looks great and your kitchen is beautiful.

Ambam & Pants said...

I hope you're enjoying your new city. I stopped into WE yesterday and they all miss you so much. I am becoming more and more domestic by the day so I am loving cooking blogs as of late.

Pam said...

Shoot! We never got to cook together when you lived in Portland. Hope you are loving your new state.

The soup looks wonderful and so flavorful. Love the meatballs!

Winstrol said...

Love turkey so the turkey meat balls should be right up my alley. Thanks for a great recipe.

IRINA said...

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