Wednesday, August 12, 2009

Turkey Meatball & Cauliflower Soup

Turkey Meatball & Cauliflower Soup

1 1/4 pounds ground turkey
1/4 cup seasoned breadcrumbs
1 teaspoon
Penzeys Tuscan Sunset herb blend
Mix together by hand. With dampened hands, roll into tiny meatballs and place on broiler pan; bake in 350 degree oven 15-18 minutes.

1 large onion, diced
2 ribs celery, chopped
15 baby carrots, sliced

In large Dutch oven or your favorite soup pot, saute veggies in 1 Tablespoon olive oil for 10 minutes or until desired softness. Sprinkle with a pinch of
Penzeys Kosher-style Flake Salt.

Add 1-49 oz. can chicken stock, 1-14 oz. can vegetable broth, and 4 cups water. Chop 1 large head cauliflower into bite-sized pieces and add to pot. Stir in 1 box frozen chopped spinach and turkey meatballs. Simmer for 30 minutes. Season to taste.

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