Turkey meatballs and leeks soup

Author: Geneviève Arbour Dt. P.
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Soupe aux boulettes de dindon et poireaux
Preparation 25
Baking 45
Portions 4
Freezing No
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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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.

Chef's notes