Recently I have come across works of fantastic illustrator Norman Rockwell who is very talented artist from New York. I could not help to buy some of his prints. I love book illustrations and have tons of vintage cookbooks with amazing pictures. They have so many details and flavors - I can peer at them for hours, there is something so homey in them... And often I just get an urge to go and cook something, even something very simple, but just to make everyone around happy. This is the story behind this post and the Turkey Meatballs Soup with Quinoa recipe. During long cold winter evenings a bowl of this soup can not only warm up your body, but make your heart melt.
Making this soup is simplicity itself, yet the flavor suggests it is the product of painstaking preparation and complicated cooking.
Ingredients:
For the meatballs:
- 1 lb. ground turkey
- 1 large egg
- 1 Tbsp. chopped fresh dill
- 1 small onion grated
- 1 small carrot grated
- 1/4 cup dried bread crumbs
- salt and black pepper to taste
For the soup:
- 6 cups chicken or vegetable broth (more if need it)
- 1 medium carrot, chopped or grated
- 1 small onion, chopped
- 1 medium potato, peeled and cubed
- 1/3 cup quinoa
- salt and black pepper to taste
Directions:
To make a meatballs: Add the onion, carrots, egg, bread crumbs, fresh dill, salt and pepper to a large bowl and blend. Add in the turkey and mix everything well together. Shape the turkey mixture into small meatballs. Place on a large plate or baking sheet until ready to cook.
In a large saucepan over medium heat, melt the butter. Add carrot, onion and cook stirring occasionally for about 4 to 5 minutes. Add potato, quinoa and broth and simmer, uncovered, about 10 minutes. Stir in meatballs, cover, and simmer until vegetables are tender and meatballs are cooked, about 15 more minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve with fresh herbs.
Source:
http://www.melangery.com/2012/12/simple-soup-with-turkey-meatballs-and.html
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