Turkey Meatball Soup with Pickles
Soups • European
Description
Turkey Meatball Soup with Pickles
Ingredients
- Salad Potatoes 3 pieces
- Carrot 1 piece
- White Part of Leek 5 oz
- Parsley 0 oz
- Celery salt 0 oz
- Water 35 fl oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Khmeli-suneli to taste
- Bay leaf to taste
- Chicken fillet 15 oz
- Pickles 2 pieces
- Potato 1 piece
Step-by-Step Guide
Step 1
Pour 200 ml (1 cup) of water into a pot and place it on the heat. Wash and peel all vegetables (except for the tomato, potatoes, and pickles), cut them into medium pieces, slice the leek into thin rings, chop the parsley (or dill, depending on preference), and add everything to the water, lightly salting it. When the water with the vegetables boils, blend everything with an immersion blender and add the remaining water. Add the bay leaf.
Step 2
Wash the turkey fillet, pat it dry, and grind it using a meat grinder. Season the minced meat with salt, a little pepper, and add khmeli-suneli. Form meatballs and add them to the soup while stirring to prevent them from sticking to the bottom of the pot.
Step 3
Finely chop the pickles (they can be replaced with salted black olives) and add them to the soup along with the meatballs or immediately after.
Step 4
Wash and peel the potatoes, cutting them as you like.
Step 5
Wash the tomato, remove the stem, and blend it. (In winter, it can be replaced with tomato paste or frozen tomatoes.) When the soup with meatballs boils, add the potatoes and tomato.
Step 6
Cook the soup until the potatoes are tender.
Step 7
When the soup is ready, turn off the heat and cover the pot with a towel, letting it sit for 10 minutes. It can be served as is or with sour cream.
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