Turkey Meatball Soup
A light vegetable soup with small, soft turkey meatballs and rice. The flavor is familiar, and the meatballs are easy to chew.
- Time
- 40 min
- Serving
- 173 kcal
- Ingredients
- ≈ $0.77
- Protein
- 11 g
Ingredients
- 1 Ground turkeypack 500 g ≈ $5.50 45 g
- 2 Potatoes≈ $2.18 per kg 50 g
- 3 Carrots≈ $1.50 per kg 15 g
- 4 Onions≈ $1.60 per kg 10 g
- 5 Short-grain ricepack 800 g ≈ $2.17 10 g
- 6 Butterpack 180 g ≈ $1.57 3 g
- 7 Dillpack 50 g ≈ $1.80 2 g
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely grate half of the onion4, mix it with the ground1 turkey and a pinch of salt, knead until sticky, and roll into balls about the size of a kidney bean, around 1.5 cm.
Pour 250 ml of water into a pot and bring to a boil. Add the finely diced potato2, carrot3, and the remaining onion4, and cook for 8 minutes.
Add the rinsed rice to the soup and cook for another 5 minutes.
Lower the meatballs into the boiling soup, reduce the heat, and cook for 10–12 minutes. Cut one open: there should be no pink inside.
Add salt, butter6, and finely chopped dill7, turn off the heat, and let stand for 5 minutes.
Let a portion cool until warm and serve, cutting the meatballs in half if needed.
Tips
- Why it works
- Grate the onion on a fine grater. Its juice keeps the mince moist and soft, while big pieces of onion tear the balls and leave hard bits.
- Substitutions
- Swap the turkey mince for chicken or veal mince in the same amount, 45 g. Swap the round-grain rice for fine vermicelli, 10 g, and cook it for 5 minutes.
- Common mistakes
- The meatballs fall apart if the mince is not mixed until sticky or the soup boils hard. Keep the simmer barely visible, and the ball should look grey-white when cut.
- Storing and reheating
- Keep in a closed container in the fridge for 2 days. Reheat in a pot until hot, then cool to warm, and do not thaw and reheat the meatballs again.
- Serve with
- Serve with a piece of soft grey bread without the crust, and cut the meatballs in half while your little one is learning to chew.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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