Sun, August 23 2015
My mama makes this amazing chicken soup with giant meatballs that are juicy, sweet and rich, and the broth is smoothing and flavorful. It always makes me think of coming home for dinner after a long and busy day, stepping into the hallway and smelling luscious notes of meaty broth with spikes of parsley and sweetness of root veggies.
This morning I was FaceTiming with my family, and after we hung up I got very sad that I don’t get to spend my weekends with them. After fighting back against this sudden moodiness, I turned to food. I called mama back and asked her for the most comforting recipe I could think of: her giant chicken meatball soup. I also experimented and mixed in some ground turkey. It turned out juicy, sweet and comforting, just like I remembered!
Chicken & Turkey Meatball Soup
- 1/2 lb ground chicken
- 1/2 lb ground turkey
- 1 medium carrot, grated
- 1 small bunch of parsley, finely chopped
- 1 egg
- 1 tsp salt
- pinch of ground black pepper
- 2 medium white potatoes, washed, peeled and julienned
- A handful of baby kale (optional)
- Salt for soup to taste
1. Bring a medium pot of water to a boil.
2. In a medium bowl, mix together chicken, turkey, carrot, parsley, egg, 1 tsp of salt and a pinch of ground black pepper.
3. When the water starts boiling, scoop meatball mix with a large spoon, roll in your hands to a ball and immerse into the pot. Repeat with the rest of the meat.
4. Add julienned potatoes and a handful of baby kale to the simmering soup. Add salt and pepper to taste.
5. Simmer for 15-20 minutes until the meatballs are cooked through and potatoes are soft.
6. Take off the heat and let it sit for 10 minutes before serving.