Turkey Meatball, Spinach and Mushroom Soup

It’s been a long time since I’ve felt like blogging about the food I make, but I’ve been inspired by my friend K’s cooking blog.  She may be busy with Divinity school, but she still inspires all of us would-be food bloggers.

Not knowing exactly why, I was drawn to the idea of an Italian Wedding-style meatball soup… perhaps it’s because of the chill in the air from autumn, perhaps it’s the desire to make something wholesome in a way that only soup is wholesome.  But given that I do not eat beef (as the original soup requires), I decided to go for turkey.

And then came the spinach.   An erstwhile unwanted block of frozen spinach stared at me from the freezer.  And the mushrooms looked rather tempting, too.  But then things got a little… adventurous.  Olives?  Yep.

A lot of the primary ingredients do double time in this recipe: the garlic, herbs, and mushrooms appear in both the soup broth and the meatballs themselves.

Well, without further ado:

Turkey Meatball, Spinach and Mushroom Soup

3-4 cloves garlic, minced, (divided)

1/4 large red onion, diced

1 medium green bell pepper, diced

1-2 tbs olive oil

1 c button mushrooms, chopped (divided)

1 pkg, frozen spinach (thawed and drained)

1 c dried egg noodles

8 c vegetable broth

1 lb ground turkey breast

1 egg

1/2 c (?) bread crumbs (I toasted 2 pieces of whole wheat bread and crumbled it)

2 tsp fresh rosemary, chopped (divided)

2 tsp fresh thyme, chopped (divided)

1 tsp fresh sage, chopped (divided)

3-4 olives, minced

 

For the soup, heat 1-2 tbs olive oil in a large stockpot.  Add onion, green bell pepper, and 1/2 of herbs.  Cook on medium-high heat until onions become slightly translucent (about 5 minutes).  Add 3/4 c of sliced mushrooms (reserving the rest for the turkey meatballs) and spinach.  Add vegetable broth, bring to a boil.

While the soup is coming to a boil…

Combine turkey breast, egg, bread crumbs, minced olives, remaining herbs, garlic, and mushrooms.  Form into teaspoon-sized balls, set aside.

When the soup base is at a boil, add turkey meatballs and allow to boil for 15 minutes to cook the turkey.  Turn down heat to medium.  Add egg noodles and let cook for 5-10 minutes.  Serve.

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