Recipe: Dill Soup with Turkey Meatballs
Ok so we’re not out of the soup woods yet! We’re still having plenty of days when a big mug of soup is the only thing that really hits the spot. Here’s one that’s a little different. It’s filling enough to be a mid-week meal as well as a satisfying lunch. Enjoy!
What you need:
For the meatballs:
- 9 oz. (250g) ground turkey breast
- 1 tbsp. breadcrumbs
- 1/2 onion, finely chopped
- 1 tbsp. dill, chopped
- 1 egg
- 1 tbsp. wheat flour
- 1tsp. coconut oil
For the soup:
- 1 tbsp. coconut oil
- 1 onion, chopped
- 10 oz. (300g) potatoes, peeled, chopped
- 1 carrot, peeled, chopped
- 4 ¼ cup (1l) vegetable stick
- ½ tsp. turmeric
- ½ bunch dill, chopped
- 4 tbsp. cream (oat or dairy)
What you need to do:
Place all meatball ingredients, apart from the flour, into a bowl, season with salt and pepper and mix well with your hands.
Using slightly wet hands, form small balls (around 12), and coat them in flour.
Heat the coconut oil in a pan and fry the meatballs briefly until golden brown, then transfer onto a plate.
To make the soup, heat the oil in a large pot, over medium heat and fry the onion for 2-3 mins until soft.
In a butter pot, fry the diced onion, then add the potatoes, as well as the carrot. Season with salt, pepper and turmeric then cook for about 5 minutes stirring often.
Pour in the stock and bring to a boil, then cover and cook for about 5 minutes.
Add in the fried meatballs, reduce the heat and cook for 15 minutes. At the end of cooking, add the chopped dill.
Take the soup off the heat and add the cream, mix well and serve.