VIDEO
Turkey & Lamb Meatballs Soup in a light Veggie Broth
Products:
- 3 carrots, 1 parsnip few sticks of celery
- 4 potatoes, fresh parsley
- 3 cloves of garlic, half onion
- 2 pickles and 2 sticks of lemongrass
- Ground Lamb 8 oz, Ground Turkey 16 oz
- 1/2 cup of milk 1/4 cup of breadcrumbs
- 1/2 cup of heavy cream
- salt & pepper, 2 bay leaves
- 1 egg and 1/2 cup of flour
Make a broth with carrots, parsnip, celery, onion and garlic with 3 cups of water and little salt. Pour milk into the breadcrumbs stir and wait about 10 minutes to let them absorb whole milk. Put lamb and turkey into the bowl, add salt and pepper. Chop fresh parsley and using hand grater grate pickles.
Add parsley to the bowl with meat, then the egg, soaked bun and mix thoroughly. Now with wet hands, start forming balls, roll in flour and set aside. Peel and cut potato into 1/2 inch cubes, leave in a water.
From the boiling broth, remove all vegetables, set aside and add 1 cup of water. Now is time to add meatballs to the broth, one by one , then mix gently. After few minutes of cooking add potatoes with water. On a site, using fork crush carrots and parsnip, smash lemongrass. After that transfer them to the boiling soup and cook them for few minutes, adding bay leaves. After few minutes of cooking remove the lemongrass. Check potatoes if they are cooked, add pickles (not earlier). As a last touch add hardened heavy cream, season with salt and pepper.
Garnish with fresh parsley on a service bowl.