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Leeks
Turkey meatballs and leeks soup
Author:
Geneviève Arbour Dt. P.
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Preparation
25
Baking
45
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Broth :
1/3 package of 250 g (1 cup) of Les Cultures de chez nous sliced leeks
1 chopped garlic clove
1 diced medium size carrot
60 ml (1/4 cup) of quinoa
15 ml (1 tablespoon) of olive oil
30 ml (2 tablespoons) of miso
1,5 L (6 cups) of water
1 clove
1 Bay leaf
Turkey meatballs :
454 g (1 pound) of chopped turkey
125 ml (1/2 cup) of nutritional yeast
1 egg
30 ml (2 tablespoons) of chopped fresh parsley
Ground salt and pepper
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Turkey meatballs and leeks soup
From
Feb 01
to
Jan 01
Preparation
Preheat oven at 400ºF (200ºC).
In a bowl, mix chopped turkey, nutritional yeast, parsley and egg. Season and mix well. Form around twenty meatballs. Set over a baking sheet covered with parchment paper. Oven bake 20 minutes until meatballs are well roasted.
Meanwhile, in a casserole, fry leeks and garlic in olive oil. Add quinoa, clove and Bay leaf. Lower heat and cook one minute while stirring. Add water, miso and carrots. Bring to a boil and simmer 15 minutes.
Add turkey meatballs to the broth. Remove Bay leaf and clove.
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