Turkey Meatball Soup
DF | EF | GF | NF | RSF
- bowl
- Plate
- knife
- cutting board
- pot
- Cooking Oil/Fat
- Chicken Broth
- Uncooked Pasta
- Spinach
- Lemon Zester
- Lemon Juicer
- Fresh Herbs
- Salt and Pepper
- Spatula or Spoon
- Measuring Cups and Spoons
- Timer
- 500g turkey mince
- 1 garlic clove
- 1 tsp thyme
- 1/4 tsp salt
- 2 tbsp tapioca starch/flour
- 1 brown onion
- 2 garlic cloves
- 1 medium zucchini
- 1 medium carrot
- 3/4 cup legume pasta
- 1 cup loosely packed spinach
- 1/2 cup fresh herbs - parsley & dill
- 6 cups chicken broth
- 1/2 Zest of lemon
- 1/2 tbsp lemon juice
- Salt & pepper to taste
- tbsp cooking oil/fat of choice
Finely chop one garlic clove and the thyme. Add them to a bowl with the turkey mince, salt and tapioca starch. Mix well to combine and roll the mixture into meatballs. Set aside on a plate
Peel and dice the onion and remaining garlic cloves. Chop the zucchini and carrot into equal sized chunks.
Preheat a pot over a medium - high heat with one tablespoon of cooking oil/fat
Once hot add in the meatballs and seal on each side - they do not need to be cooked within. Remove the meatballs from the pan once they are coloured and set aside
Add another half of a tablespoon of cooking oil/fat and add in the onions and garlic. Cook until soft
Next add in the zucchini and carrot, cooking for one minute
Add the meatballs back into the pot and pour over the chicken broth. Add in the uncooked pasta and bring the pot up to a boil. Then reduce to a gentle simmer until the pasta is cooked
Add in the spinach in the final minutes of cooking with the lemon zest, lemon juice, fresh herbs and salt and pepper to taste
Able to be frozen: yes
Age Appropriate: 1 meal a day (can also seperate meatballs from the soup)
Recipe for Boob to food by Jane Houston
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