Sunday, November 28, 2010

Nigel's Turkey Meatball Soup

If you haven't noticed, we've been eating a lot of soup lately. In the past few weeks, we've had this soup twice. It is so easy to make and both times it was delicious. Nigel is the master of this soup, both times he made it for me while I was at my Monday night hockey game. The soup is also great for lunches and one pot made enough for 2 dinners and 2 lunches. We didn't make the turkey meatballs ourselves, so that cuts down a lot of the prep time (the President's Choice brand are an awesome alternative to homemade). Feel free to adapt yours with other vegetables or beans, or even leave out the bulgur wheat.



Turkey Meatball Soup

2 tbsp. olive oil
2 cloves of garlic, minced
2 shallots, minced
2 cups, diced carrots
1 tsp. oregano
Salt and pepper
1 tsp. cayenne pepper
1 small can, tomato paste
1 large can, diced tomatoes
1 carton, beef broth (try to find one with low sodium)
1 can, white kidney beans
1 cup, cracked bulgur wheat
1 1/2 lb. mini-turkey meatballs, cut in half
5 handfuls, baby spinach

Sauté garlic, shallots, and carrots in olive oil in the bottom of a large stock pot until shallots soften. Add spices and cook for about 30 seconds until they become fragrant.

Add tomato paste, diced tomatoes, broth, and beans to the pot (heat should be medium-high). After the soup begins to bubble, add cracked wheat. The wheat needs to cook for at least 15 minutes.

Turn the heat down and add the meatballs (they should have been pre-cooked and cut in half). Cook about 5 minutes and then add the spinach. After the spinach wilts, serve with Parmesan cheese.

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