Turkey Meatball Soup with Parmesan-Thyme Broth
Makes about 2 quarts
For the broth:
1 bulb garlic
5 ounces parmesan cheese rind
8 sprigs fresh thyme
6 cups water
1 medium butternut squash (about 2 cups) medium diced
Salt and black pepper to taste
For the Meatballs:
½ pound ground turkey
1 egg yolk
1 Tbsp. Parsley, chopped
Salt and Pepper to taste
2 cups (loosely packed) greens: kale, Swiss chard, spinach
1. Preheat oven to 375 degrees. Peel just the outer layer of the garlic to eliminate the extra skin. Cut the tip (not the root end) of the bulb to expose the tops of the garlic. Make sure each clove is exposed. Place the trimmed garlic in the oven for 20 to 25 minutes to roast. The bulb should turn a light golden brown and the cloves soften. You will smell it! When done, set aside and allow to cool.
2. Meanwhile, add the parmesan rinds and thyme sprigs to the water in a medium saucepot over medium heat. Allow it to simmer for about 45 minutes.
3. Season and form the meatballs, about a tablespoon amount for each one. You can use a small cookie scoop to portion them.
4. Bring the broth to a high simmer, small bubbles should be rising to the surface. Add in the butternut squash and cook for about 5 minutes, until tender. Squeeze the roasted garlic into the pot.
5. Bring the pot back up to a high simmer and drop in the meatballs, one at a time. Do this slowly, leaving a few seconds between each meatball, so as not to drop the temperature of the soup.
6. Season with salt and pepper. Remove from the heat and add in the greens to wilt.
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