When I was growing up, my mother and grandmother were making soups every day. Those days are behind me… Today I’m a mom of two little ones and it’s my responsibility to cook yammy food for them.
A lot of parents think that to make delicious soup is very complicated and takes a lot of time. But it’s not true. It is a very easy and creative process because you can make soup from anything you have in the fridge and your pantry. You can make vegetable soup using only water, you can use vegetable, chicken broth, beef or fish stock, you can use any kind of meat in any form, whether it’s cut, diced or ground, you can make soup puree or cream soup, hot soup, cold soup….and the most important part is that soup is so good for you.
Soups prepared in various combinations bring valuable benefits for growing kids. It’s a great way to feed a child and an adult with a low fat and high fiber dish.
Today I want to share with you my turkey meatballs and quinoa soup recipe. Lately I’m abscessed with ground turkey meat and healthy carbs like quinoa, for example. Both of those foods are very nutritious, rich in protein and high in fiber. Add to this combo some vegetables and you have a bomb on your plate that is very beneficial for your metabolism.
Tender and juicy turkey meatballs, fluffy and testy quinoa, sweet carrots, potatoes and green leeks create a fantastic dish that you will love!
Ingredients for meatballs:
½ pound ground turkey
1 carrot
¼ yellow onion
1 egg
½ teaspoon salt
Ingredients for soup:
8 cups chicken broth
2 medium potatoes
2 carrots
½ stick of leek (the pale part)
½ cup quinoa (I use organic quinoa)
1 ½ teaspoon salt
Parsley for garnish
Step 1
To prepare the meatballs mix the ground beef, egg, grated carrot, chopped onion and salt in a big bowl.
Step 2
Using a one tablespoon ice cream scoop, form the mixture into small meatballs and set aside.
Step 3
In a big pot bring the chicken broth to a boil. In the mean time, clean and prepare all the vegetables. Cut the potatoes, carrots and leek into small pieces.
Step 4
Add all the vegetables and quinoa to the chicken broth and cook for 5 minutes.
Step 5
Add all the turkey meatballs into the soup and cook for another 10 minutes.
And that’s it, your turkey meatball and quinoa soup is ready!
Enjoy!
P.S. This is how my daughter enjoying this delicious soup:)
Notes:
Clean the leek very carefully: rinse the leek with water to remove visible dirt or sand, then cut off the root of the leek and slice it lengthwise. Clean again under running water.
Wet your hands prior to rolling the meatballs to prevent the meat from sticking to them.
I didn’t use a lot of different seasoning so my kids can eat the soup, but if you want, you can add all the seasoning and spices that you like.
- ½ pound ground turkey
- 1 carrot
- ¼ yellow onion
- 1 egg
- ½ teaspoon salt
- 8 cups chicken broth
- 2 medium potatoes
- 2 carrots
- ½ stick of leek (the pale part)
- ½ cup quinoa (I use organic quinoa)
- 1 ½ teaspoon salt
- Parsley for garnish
- To prepare the meatballs mix the ground beef, egg, the grated carrot, chopped onion and salt in a big bowl.
- Using a one tablespoon ice cream scoop, form the mixture into small meatballs and set aside.
- In a big pot bring the chicken broth to a boil. In the mean time, clean and prepare all the vegetables. Cut the potatoes, carrots and leek into small pieces.
- Add all the vegetables and quinoa to the chicken broth and cook for 5 minutes.
- Add all the turkey meatballs into the soup and cook for another 10 minutes.
- And that’s it, your turkey meatball and quinoa soup is ready!
- Clean the leek very carefully: rinse the leek with water to remove visible dirt or sand, then cut off the root of the leek and slice it lengthwise. Clean again under running water.
- Wet your hands prior to rolling the meatballs to prevent the meat from sticking to them.
- I didn’t use a lot of different seasoning so my kids can eat the soup, but if you want, you can add all the seasoning and spices that you like.
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