Meatball Soup Recipe

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Meatball Soup

Contributed by: Melinda

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

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

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

Serve with additional cheese for the top if desired.

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