Tomato Soup with Turkey Mini Meatballs

 

1 tablespoon olive oil

1 onion, peeled and minced

1 quart chicken stock

2 teaspoons dried oregano

1 cup water

28 oz tomato puree

6 oz can tomato paste

1 ½ pounds ground turkey, preferably dark meat

1 egg, slightly beaten

¼ cup grated Parmesan cheese

1 teaspoon dried basil

salt

black pepper

  1. In a stockpot, pre-heated over a medium heat, add the olive oil and the onion. Sprinkle with salt and pepper, and sauté for 5 minutes, or until the onion has started to soften a bit
  2. Add the chicken stock, water, oregano, tomato puree, and tomato paste. Bring to a boil, and simmer for 15 minutes
  3. While the stock and tomatoes are simmering, prepare the meatballs: combine the ground turkey, parmesan cheese, basil, salt, and pepper. Roll into mini-meatballs, approximately 1” in diameter.
  4. When the onions are cooked through, add all of the meatballs to the soup, and bring to a slight boil. Simmer, covered, for 10 minutes, or until the meatballs are cooked through. Season to taste with salt and pepper

Yield: approximately 2 ½ quarts, or 8 servings

NOTE: if you use whole tomatoes instead of puree, and you want to puree them for a smoothly textured soup, do this with an immersion blender or food processer before you add the meatballs