The soup with meatballs that I sometimes make is one of Allie's favorites. She loves that she can eat a whole meatball in one bite, because I make them tiny enough for her, and she really enjoys fishing out other goodies out of her bowl: potatoes, pasta and carrots. It's so quick to make! Instead of rolling every single meatball by hand, I use a melon baller to scoop out the meat and put it right in the soup. And yes, those meatballs are not in a perfect round shape, but no one in our household has complained yet, so it's working. Try to make this soup for dinner, it's a meal on its own with some nice crusty bread.
I often make a small amount of soup, just enough to feed dinner to the 3 of us, but feel free to double recipe.
Turkey meatball soup
Start by sauteing onions, carrots, celery and 1 clove of garlic in some olive oil. Let them cook for about 5 minutes and add water. I used about 4 cups, but if you are doubling the recipe use more, just make sure the water doesn't come up above 3/4 of the pan you're using. I added room temperature water this time, but if you can remember to start boiling some water in advance, it will speed the process even further.
While the water is coming to a boil, do some prep work. Mix the meat with a clove of very finely minced garlic, green onions, some salt and pepper. Slice potatoes and prepare your bullion cubes.
Once the soup boils, turn the heat down to medium, add the bullion cubes and some salt and while it simmers, start scooping the meat with a melon baller and dropping them into the water. Continue until your meat bowl is empty.
Cook for another 6 minutes, turn off the heat, cover with a lid and let sit for at least 10-15 more minutes before serving, just to let all the flavors combine nicely.
Serve with some crusty bread or heated up dinner rolls.
Enjoy your meal!