Turkey Meatball Soup

This soup with turkey meatballs turns out to be appetizing, satisfying and especially tasty due to the fact that vegetables are slightly fried before boiling.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Cooking time: 30 minutes
• Prep time: 15 minutes
• Total recipe preparation time: 45 minutes

Ingredients

• Turkey fillet 300 g
• Onion 2 pieces
• Semolina 2 tbsp. spoons
• Egg 1 piece
• Salt to taste
• Ground black pepper to taste
• Potatoes 2-3 pieces
• Carrots 1 piece
• Vegetable oil 1-2 tbsp. spoons
• Water 1 200 ml

Cooking method

• Pass the turkey through a meat grinder or grind with a blender along with the onion. Toss with semolina, egg, salt and pepper.

  If you let the minced meat stand for a couple of hours in the refrigerator, the semolina will swell and the meatballs will be softer.

• Cut the potatoes and carrots into small pieces. Chop the second onion.

• In a heavy-bottomed saucepan, heat the oil over medium heat. Saute the onions for a few minutes until they turn lightly golden.

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• Add carrots, cook for 3-4 minutes more. Add the potatoes and lightly fry too.

  Do not brown the vegetables too much.

• Pour hot water into a saucepan, bring to a boil and cook for 10-15 minutes, until vegetables are tender. Salt.

• Wet your hands and shape into walnut-sized meatballs. Place on a plate moistened with water so they won't stick.

• Place the meatballs in the soup and cook for another 5 minutes. Then leave it covered for 5-7 minutes.

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