Turkey Meatball Soup with Spinach and Vermicelli
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Turkey Meatball Soup with Spinach and Vermicelli
Ingredients
- Chicken fillet - 10.6 oz
- Frozen spinach discs - 7.1 oz
- Chicken Egg - 1 piece
- Vermicelli - 1.1 oz
- Carrot - 1 piece
- Onion - 1 piece
- Garlic - 3 cloves
- White bread - 3.5 oz
- Parsley - 1 bunch
- Vegetable Oil - 1 tablespoon
- Salt - a pinch
- White Pepper (whole) - a pinch
- Water - 2 qt
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Pass the turkey fillet through a meat grinder (or chop finely in a blender until it resembles minced meat).
Step 3
Soak the bread in water. Breadcrumbs can be used instead of bread.
Step 4
Chop the parsley.
Step 5
Grate the garlic on a fine grater.
Step 6
Add the egg, soaked bread, chopped parsley, and grated garlic to the minced meat. Season with salt and pepper. Mix everything thoroughly.
Step 7
Line a baking sheet with parchment paper.
Step 8
Form balls from the mixture (the ball should fit in one palm) and place them on the baking sheet.
Step 9
Place the baking sheet with meatballs in the oven for 15 minutes.
Step 10
While the meatballs are in the oven, put a pot of water on the stove to boil.
Step 11
Grate the carrot on a coarse grater, dice the onion, and sauté them in vegetable oil until golden.
Step 12
Add the sautéed carrot and onion to the boiling water. Reduce the heat.
Step 13
After 5 minutes, add the vermicelli and the frozen spinach (or chopped fresh spinach) to the pot. Cook for 5 minutes.
Step 14
Add the meatballs to the soup.
Step 15
Season with salt and pepper to taste. Turn off the heat. Let the soup steep for a while.
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