Turkey Meatball Soup recipe for the whole family!
Ever since Lil was born Drew and I have talked about trying to combat a “picky eater” as much as possible by giving her a wide variety of flavors and foods to try as soon as she was able! She eats literally ANYTHING we put in front of her (and more) ha
I’ve now started making dinners for the family that we can eat but that can be easily chopped or blended in our Ninja for little Liliana to eat too! This recipe is extremely easy, balanced, and baby/husband approved!
(Gluten and dairy free)
1 bag of pre cut “carrot chips”
3 celery stalks chopped
2-3 Cloves of garlic (finely chopped)
1 sprig rosemary
3 cartons of organic free range turkey stock or veggie stalk
1 cup rice
add carrots, onion, celery, and garlic into a soup pot. Add a small pour (a few tblsp) of stalk and cook until the veggies start to become aromatic. Then add the rosemary sprig, a healthy amount of salt and peppe, and the rest of the stock. Cover and bring to a low boil. remove the rosemary sprig when it becomes discolored.
As the flavor develops
start to cook your preferred rice type. Follow directions and add no more than 1 c (dry rice) . Once the rice is cooked add it to the soup base.
1 pack of ground turkey
3 tblsp Worcestershire sauce
(optional a extremely small amount of liquid smoke)
for small meatballs and place inside a mini muffin/ regular muffin tin
make sure you don’t make them too large
cook at 350 for 15 minutes or until completely cooked through
once the meatballs are done add them to the soup and enjoy!!
Feel free to add and take away from this easy recipe! Potatoes instead of rice? Add kale? There are so many variations of his classic!