Paleo Italian Wedding Soup (Turkey Style)

I had made a bunch of turkey broth so I wanted to make a soup and this was what I came up with.  It was so good for lunches!

IMG_1938.JPGIngredients

1 lb minced turkey

1 small onion, shredded

4 garlic cloves, minced

3 large eggs

2 cups fresh parsley, finely chopped

1 lb curly endive, chopped (bite size)

8 cups turkey broth

1 tsp salt

1 tsp pepper


 

IMG_1939.JPG

Instructions

Meatballs: In a medium mixing bowl, combine turkey, shredded onion, garlic, 1 large egg,  and parsley.  Make into small bite size meatballs, around half an inch in diameter.  Preheat oven to 350F and place meatballs on baking sheet.  Bake for 20 minutes.

Soup:  In a large sauce pot, heat up broth and add curly endive and let simmer for 10 minutes.  Add meatballs and stir.  Using a measuring cup, remove 1 cup of broth and set it aside to cool for 5 minutes.  Add 2 eggs to the broth in the measuring cup and whisk.  Slowly drip egg mixture back into soup while stirring constantly.  This is what gives you the tasty strings of egg in the broth.

Fini.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s