If you know me, then you know I love soups and stews. They’re healthy, filling and just a great comfort food on cold days. I adapted this meal from a recipe that I found on Gina’s blog a while ago (she has some other great recipes, too!) and both J and I love it so much that we’ve been putting it on our meal plan every single week for a few weeks now. We just don’t get tired of it.
We tweaked the original recipe a little bit to our liking, but love the overall compsition of this: different vegetables, potatoes, and the meatballs are a great addition (because J often doesn’t feel full when it’s ‘just soup’). Me, I just love the taste of a long-simmered broth. Both J and I really like the kale in this stew, too.
- 1 lbs. organic ground turkey
- 1 Tbs. 21 seasoning salute
- 1 Tbs. thyme
- 1/2 cup of bread crumbs (optional)
- 1 Tbs. butter
- 1 yellow onion, chopped
- 1 bunch of celery, chopped
- 5 medium carrots, chopped
- 8-10 small dutch potatoes, chopped
- 8oz crimini mushrooms, sliced
- salt and pepper, to taste
- 6 cups of vegetable broth
- 2 cups water
- 1 bunch of kale, ribs removed and chopped
- 1 Tbs. fresh lemon juice (or concentrate)
- Maggi to taste *
- Preheat the oven to 425 degrees.
- In a large mixing bowl, combine the ground turkey with the seasoning and bread crumbs. Using clean hands, mix it together until the spices and herbs are evenly distributed throughout. Form the ground meat into roughly 20 meatballs and arrange them on a baking sheet lined with parchment paper. Bake in the oven for 25 minutes.
- While the meatballs are baking, start the base of your soup by heating up the butter in a dutch oven (or big pot) over medium heat. Saute the onions until they are soft and fragrant.
- Add in the celery, carrots, potatoes and mushrooms. Salt the mixture well. Stir together and allow to cook down for a few minutes.
- Add in the vegetable stock and water to cover the vegetables. Place your cooked meatballs into the pot of soup and nestle them in there until they are sitting covered by broth.
- Allow the soup to come to a boil and then reduce the heat and allow the soup to simmer for about 25 minutes.
- Add in the chopped kale and lemon juice and simmer for another 5 minutes. The kale will cook quickly. Taste again to adjust seasoning as needed.
I urge you to definitely give this soup a go (and then report back, if you’re also loving it as much as we do!)
* Maggi is a staple in German kitchens and my Mom uses it for soups and other dishes all the time. You can find it at World Market and in international grocery stores.