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Title: Vegetable Soup with Turkey-Thyme Meatballs
Categories: Soup Herb
Yield: 8 Servings
| SOUP | ||
| 2 | tb | Olive oil |
| 1 | c | Onions, chopped |
| 1 | c | Carrots, coarsely chopped |
| 1 | c | Celery, coarsely chopped |
| 1 | c | Leeks, coarsely chopped |
| 1 | c | Cabbage, coarsely chopped |
| 1 | lb | Potatoes, unpeeled, cut in 1" cubes |
| 28 | oz | Whole tomatoes (can),drained and chopped |
| 4 | cl | Garlic, minced |
| 1 | tb | Fresh thyme leaves |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | qt | Chicken stock |
| 1/4 | c | Tomato paste |
| 16 | oz | Kidney beans (can), drained |
| MEATBALLS | ||
| 1/4 | c | Onion, minced |
| 4 | c | Fresh bread crumbs (about 4 slices) |
| 1 | c | Low-fat milk |
| 1 1/4 | lb | Turkey, ground |
| 2 | tb | Fresh thyme leaves |
| 1 | Egg | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
Preheat oven 400 deg. F
1.Heat the oil in a large pan and saute the onions, carrots, celery, leeks and cabbage for 10 mins., or until the vegetables are softened. Add the potatoes, tomatoes, garlic, thyme, salt, pepper and stock and bring to a boil. Reduce heat and simmer, partly covered for 1 hr. 2.Meanwhile, combine all the meatball ingredients and shape into 24 meat- balls. Place on a cookie sheet that has been coated with cooking spray and bake at 400 F. for 10 mins. Turn the meatballs over and bake 5 mins. more. 3.Add the tomato paste, beans and meatballs to the soup pot and simmer 20 mins. longer.
Source: The Herb Companion Feb/March 1995
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