This recipe is from http://gluten-free-zen.com/2011/04/30/crockpot-turkey-meatball-soup/
MY version of it: Nicole's Stockpot Turkey Meatball Soup
1 Packages of Ground Turkey
1 Eggs
1/2 Tbsp. Basil (I did dried)
1/2 Tbsp. Oregano (I did dried)
Small Sprig of Rosemary (fresh)
About 1/4 Cup Parmesan (or more)
1 Tbsp. Chopped Garlic
1 tsp. Sea Salt
1/2 tsp. Pepper
Olive Oil
1 Large Onion
1-3 Heaping Cup of Pre-Shredded Carrots
3 Large Kale Leaves, Stalks Removed & Leafy Parts Chopped (1-2 bunches)
2 Tbsp. Chopped Garlic
2 tsp. Sea Salt
1 tsp. Pepper
About 4 Boxes of low sodium Chicken Broth (add more or less depending on how many people you are feeding and how "brothy" you like it)
Place the ground turkey, eggs, chopped basil,oregano and rosemary, chopped garlic, dairy free parmesan, and 1 tsp. of sea salt and 1/2 tsp. of pepper in a large bowl. Combine all of the ingredients with your hands, being careful not to overwork the mixture. You want all of the ingredients completely combined but not “mushy” and without at least a little texture. Line a baking sheet with parchment paper and form the turkey into about 1 inch balls. I would say it makes between 23-25 (one tray).
Bake in a 400 degree oven until lightly golden. About 15-20 minutes or so. Don’t overcook them as turkey has very little fat and they will become dry.
(I did this step in a LARGE skillet so I could add lots of veggies, as I ran out of room I added them to the broth) While the turkey is baking chop the onion and remaining garlic and saute in olive oil just until the onions begin to turn translucent. Add the chopped carrots and toss for 2 minutes, add the chopped kale and toss for two minutes more. (I just put it in a stock pot of hot broth, simmered for 15 min. ish and then served or cooled and put in fridge) Place meatballs and sautéed ingredients in crock pot, fill with chicken broth, season with remaining salt and pepper and cook on low for 6-8 hours depending on your schedule for the day.
ORIGINAL...
Crockpot Turkey Meatball Soup
2 Packages of Ground Turkey
2 Eggs
1 Tbsp. Basil
1 Tbsp. Oregano
Small Sprig of Rosemary
About 1/4 Cup Dairy-Free Parmesan
1 Tbsp. Chopped Garlic
1 tsp. Sea Salt
1/2 tsp. Pepper
Olive Oil
1 Large Onion
1 Heaping Cup of Pre-Shredded Carrots
3 Large Kale Leaves, Stalks Removed & Leafy Parts Chopped
2 Tbsp. Chopped Garlic
2 tsp. Sea Salt
1 tsp. Pepper
About 4 Boxes of Gluten-Free Chicken Broth
Place the ground turkey, eggs, chopped basil,oregano and rosemary, chopped garlic, dairy free parmesan, and 1 tsp. of sea salt and 1/2 tsp. of pepper in a large bowl. Combine all of the ingredients with your hands, being careful not to overwork the mixture. You want all of the ingredients completely combined but not “mushy” and without at least a little texture. Line a baking sheet with parchment paper and form the turkey into about 1 inch balls. I would say it makes between 45-50 (Almost two trays.)
Bake in a 400 degree oven until lightly golden. About 30 minutes or so. Don’t overcook them as turkey has very little fat and they will become dry.
While the turkey is baking chop the onion and remaining garlic and saute in olive oil just until the onions begin to turn translucent. Add the chopped carrots and toss for 2 minutes, add the chopped kale and toss for two minutes more. Place meatballs and sautéed ingredients in crock pot, fill with chicken broth, season with remaining salt and pepper and cook on low for 6-8 hours depending on your schedule for the day.
This is a full crockpot so I would say that it would serve at least five hungry people with a little left over. I served it in the infamous Pier 1 debacle ramekins and I think the contrast was quite nice.
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