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Meatball Soup

Since there are few ingredients in this soup, I strongly suggest home made chicken broth.

What you need

  1. 6 cup homemade organic chicken broth
  2. 3/4 lb. ground turkey
  3. 1 large egg
  4. 1/4-1/2 cup grated parmesan or romano cheese
  5. 2 tbl minced fresh basil
  6. 3 scallions, minced
  7. 1 shallot, minced
  8. 1/2 tsp kosher salt
  9. ground black pepper
  10. 12-15 leaves napa cabbage
  11. Grated romano or parmesan to serve

How to make it

  1. Heat chicken broth to a low boil
  2. Combine ground turkey, egg, basil, scallion, salt & pepper
  3. With broth at a very low boil, form 1/2 - 3/4 inch meatballs and add to broth
  4. When all meatballs have been added to broth, increase heat slightly so broth remains at a very low boil - cook for 20 minutes
  5. Remove base ends of cabbage leaves and cut leaves midway at point where the leaves are mostly stalks
  6. Cut stalk portions into 1/8 - 1/4 inch strips across and add to broth
  7. Cut upper portion of leaves (leafy portion) in 1/8 - 1/4 inch strips across and reserve
  8. When meatballs have cooked for 20 minutes, add remaining cabbage and stir - cook 2-3 minutes
  9. Turn off heat and cover until ready to serve

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