Turkey Meatball Soup & Duxelles


Just in time for our recent storms and brrrr weather, here’s a two for one column this week.  Enjoy!!!! And as always, Bon Appetit

Turkey Meatball Soup

4 to 6 servings


2 Beaten Eggs

1 Cup Bread Crumbs

4 Tblsp. Grated Parmesan or Romano Cheese

2 Tblsp. Chopped Fresh Parsley

2 Tblsp. Chopped Onion

1 Minced Garlic

S & P to taste

1 Lb. Ground Turkey

2 Cups Garbanzo Beans (you can use a can; however, I usually make mine fresh.  They are so easy to make and so much better than the canned variety.  Follow the directions on the bean pkg.)

2 Cups of Good Beef Broth

1-14 ½ oz. Can of Italian-Style Stewed Tomatoes

1 ½ Cups of Water

3/4 Cup Sliced Fresh Mushrooms or Reconstituted Dried Mushrooms or Duxelles *

1 Tsp. Italian Seasoning

3/4  Cup Already Cooked Wild Rice Mix and/or Long Grain White Rice

4 Cups of a Combination of Chopped Kale, Cabbage, Parsley, Cilantro, Brussel Sprouts


In a medium mixing bowl, combine the first 7 ingredients and then add the ground turkey. Mix well and make small sized meatballs (1 inch circumference more or less). In a large skillet sprayed with non-stick spray, brown the meatballs over medium heat (about 8-10 minutes) turning them until evenly browned  (I turned them with two tablespoons) and done.  They will be a bit dark on the outside which is just fine.  Set them aside for the moment.

In a large pot, stir together the next 7 ingredients and then add the meatballs. Then place the pot over medium high heat till the mixture comes to a low boil.  Simmer covered for about 15 minutes.  For the last step, add the vegetables, bring to another boil, reduce to a simmer and cook till the vegetables are tender.

Serve in bowls with some shaved parmesan or Romano on top along with some crusty bread or nice bread sticks.

*More about Duxelles

Thanks to Mark Bittman for my discovery of this:

Here’s an additional wonderful thing to keep in your freezer and have on hand for whenever.  It’s great to put in soups, stews, omelets, etc.

3 Tbls. Butter or Olive Oil

¼ C. Minced Shallots, Scallions, or Onions

1 lb. Any Kind Mushrooms-(stems and all)

S & P to taste

¼ C. Fresh Parsley Leaves, Minced

Place the butter or olive oil in a large, deep skillet and turn heat to medium. Just as the foam begins to subside, stir in the shallots/scallions/onions. Cook, stirring occasionally until they soften—3-5 minutes

Stir in the mushrooms.  Cook, stirring until they have given up most of the liquid, about 10 minutes.  Turn the heat to low and continue to cook stirring until almost all the liquid has evaporated.  Season well, then stir in the parsley.

Use immediately or refrigerate (1 week) or freeze.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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