Mediterranean Veg Soup with Turkey Meatballs

by Gavan on December 26, 2008

Mediterranian Veg Soup

Ate too much yesterday? Looking for something quick ‘n’ easy?
“Nothing warms you more than a hearty soup and this is just the ticket. Healthy to boot, this soup is loaded with fresh veggies and even your left over turkey from Christmas dinner.”

RECIPE:
1 cup zucchini – small dice
1 cup yellow squash – small dice
1/2 cup red onion – small dice
1 cup carrot – peeled and small dice
6 oz shitake mushrooms (any type will do really) – sliced
2 tbsp. olive oil
2 cloves garlic – minced
2 x 15 oz cans tomato sauce (not ketchup)
2 quarts chicken / veg broth
2 tbsp. fresh basil – fine chop
1/2 lb. ground turkey breast (rolled into bite size meatballs)

DIRECTIONS:
In a preheated soup pot add olive oil for 20 seconds and follow by adding zucchini, squash, onion and carrot on medium heat. Cover and cook, stirring occasionally for 3-4 minutes. Add minced garlic and mushrooms and continue cooking for two minutes or until veg are softened. Add in tomato sauce and broth, stir. Bring to a boil and reduce heat to a simmer. Cook over moderate heat  for 15 minutes.
After 15 minutes add in the raw meatballs and give it a good stir. Don’t worry about putting them raw, they’ll poach in the broth and absorb the flavors.
Cook for additional 20 minutes, partially covered.
To finish, add in the chopped fresh basil and season with S&P to taste.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

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