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
- 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
- Add the chicken stock, water, oregano, tomato puree, and tomato paste. Bring to a boil, and simmer for 15 minutes
- 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.
- 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