Soup season is ON and I couldn’t be happier about it! We’ve spent nearly all summer grilling (and we’ll keep rocking that grill) but I’m excited for the cool air coming in that makes me finally able to use up all the yummy chicken stock we’ve made from all of our herby summer roast chickens.
This was a funny recipe since it was simply born from Dave saying, “I think I want, like, a turkey meatball noodle situation.” So I did a sweep of the kitchen and pantry and piled everything up I thought would work. I’m usually not a huge fan of ground turkey as I don’t find it particularly flavorful, so when I saw the spicy brown mustard on the counter from the previous night’s bratwurst dinner, I thought what the hell – you’re goin’ into these meatballs too! Spoiler alert, it was an awesome addition that gave this dish a perfect lil’ zip.
Am I allowed to say I was pretty impressed with how yummy this recipe turned out? 🙂 We did really dig this soup – its hearty without being too heavy and the meatballs packed lovely flavor between the herbs, mustard and spice. YUM.
What are you all cooking up since the weather’s flipped to fall?
Cook Time: 1.5 hours
1 tbs olive oil
2/3 lb ground turkey
1/2 cup bread crumbs
3 tbs grated white onions
2 tbs fresh parlsey
1 tbs fresh chopped sage
1 tbs spicy brown mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp sweet paprika
2 tbs butter
1 small yellow onion, chopped
3 celery stalks, chopped
3 carrots, chopped
4 garlic cloves, minced
6 cups chicken stock
1 tsp salt
1/2 tsp pepper
8 oz. wide egg noodles
First, get a sauté pan going over medium-high heat, and add the olive oil.
Next to make the meatballs – combine the turkey, bread crumbs, grated onions, parsley, sage, mustard, salt, pepper, paprika and egg in a bowl. Mix everything together well, then form into meatballs about the size of a golf ball. You should have about 10-12 meatballs.
Place the meatballs into the hot sauté pan, in batches as to not overcrowd, and brown them until you have nice color on all sides. Remove and set aside.
Now to get the soup going, melt the butter in a large dutch oven over medium heat. Then add the onion, celery and carrots to the pot and cook through until tender, about 10-12 minutes. Add the garlic and cook for two minutes more, stirring to ensure the garlic doesn’t burn.
Add the chicken stock, salt, pepper and the meatballs into the dutch oven. Bring to a boil, then turn down to a simmer. Let the soup simmer for 1 hour so all the flavors meld together.
After the hour is up, turn the heat back up to medium-high to get a boil going. Add the egg noodles and allow the noodles to cook according to the package instructions – usually about 8 minutes.
Once the noodles are tender, it’s time to serve! Pour into a large bowl and top with some chopped parsley if you want to be fancy (hint – you do). 😀
I hope you enjoy this recipe as much as we did!