For this Herb Turkey Meatball Soup and Goat Cheese I start with herb infused ground turkey is poached in chicken broth and shredded carrots, chopped celery and green onions. white beans and the classic mini "stelline" star pasta are added just before serving!
In a mixing bowl add the turkey, egg, freshly chopped herbs and the garlic and onion powders. Mix to thoroughly incorporate.
In a stock pot get 6 cups of fresh chicken stock boiling.
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.