Looking in the refrigerator for a dinner idea I spotted some ground turkey though I didn’t want a burger. I didn’t want a meatloaf. I was somewhat pressed for time because I was hungry and wanted something quick, but different. Meatballs came to mind and instead of baking or cooking them in a skillet I decided poached would be my way to go. I don’t know about you, but when I am cooking on the fly with no recipe it gets me jazzed. I look at what is on hand, what I can create. I make it a game, like on the Food Network’s Chopped or something. Don’t limit yourself!
The idea came to me to chop and mix the fresh basil, parsley, sage, rosemary and thyme I had along with the usual meatball ingredients and treat the mixture like I would making gnocchi. I mixed the ground turkey, egg, Parmesan cheese, herbs and spices and put the mixture in a piping bag. Snipping mini meatball sized bits into the boiling chicken stock was quick and easy actually. After all the herb meatballs floated to the top I took them out and put them aside. I added a quick roux to thicken the flavorful broth and shredded carrots, chopped celery and green onions. To give it a little body I added white beans and the classic mini “stelline” star pasta.
The result was an amazingly good and flavorful broth and the different textures on the tongue were perfect. Somewhat crunchy vegetables, soft beans and pasta and the super light, and the tasty meatballs that I added back in at the end. I kept some of the green ends of the onions for garnish and topped the bowl of steaming soup with some goat cheese crumbles and a drizzle of my big fat finishing olive oil and cracked pepper. There you have it, Meatball Soup with Mixed Herbs and Goat Cheese!
- 1 lb ground turkey
- 1 egg
- ¾ cup Parmesan cheese
- ½ cup fresh chopped mixed herbs: basil, parsley, sage, rosemary and thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 6 cups fresh chicken stock
- 3 tbsp butter
- 3 tbsp flour
- 1 carrot, shredded
- 2 ribs of celery, chopped fine
- 6 green onions, chopped fine
- ½ cup white wine
- ½ cup Stelline “Star” pasta
- goat cheese
- good olive oil
- kosher salt
- freshly cracked black pepper
- In a stock pot get 6 cups of fresh chicken stock boiling.
- Next, in a mixing bowl add the turkey, egg, freshly chopped herbs and the garlic and onion powders. Mix to thoroughly incorporate.
- Next, take a piping bag and insert it in a tall cup to keep stable. Place the meat mixture in the bag and shake to get air bubbles out and mixture towards the tip. Cut the tip with scissors.
- Pipe the turkey meatball mixture in the boiling chicken broth and using a knife or scissors, snip little bits into the broth. Be careful as they drop in the hot broth to avoid getting splashed. These take no time and will float to the top when done. Remove poached meatballs from the broth and set aside, turn the heat to medium and add the roux to thicken.
- Add the shredded carrots and cook for 2 minutes. Next, add the celery and green onions, cook for 3 minutes more on medium heat.
- Add the pasta and white beans and cook for 5 minutes stirring occasionally so the pasta does not stick to the bottom of the stock pot.Taste the broth and season with kosher salt if needed.
- Add the cooked meatballs to heat through and serve in large bowls. Top with a garnish of reserved chopped green onions, a crumble of goat cheese and a drizzle of a good olive oil. Crack some fresh black pepper on top and serve immediately.