Meatball soup for couscous.

Another variation on meatball soup. Same meatballs, different vegetables - new soup. Easy and convenient to serve over couscous or quinoa.

Turkey meatballs soup with butternut squash, green beans, carrots, zucchini and cabbage

Turkey Meatballs Soup with butternut squash, carrots, cabbage, zucchini and green beans
(суп с фрикадельками)

Ingredients

For the meatballs
- ground turkey, dark meat, 1 pound (or other meat of your choice)
- onion, 1 medium chopped
- carrot, 1 grated
- parsley, 2 tables spoons chopped
- egg, 1
- sea salt, 1/2 tablespoon or to taste
- black pepper, 1/2 teaspoon or to taste
- turmeric, to taste 1/2 teaspoon or to taste
- paprika, to taste 1/2 teaspoon or to taste

For the rest of the soup
- carrots, 2 small, peeled
- parsnip, 1, peeled (optional)
- butternut squash, 1/2, peeled and cut to bite size pieces
- cabbage, about half a pound, chopped
- green beans, 1/4 a pound, cut to bite size pieces
- zucchini, 1 medium, cut to bite size pieces
- sea salt, to taste
- tamari or soy sauce, 1 tablespoon (optional)
- bay leave, 1-2
- parsley strings (optional)
- oregano, dry, 1/2 teaspoon or to taste
- chilli flakes, to taste (optional)
- sea salt, to taste
- black pepper, to taste
- turmeric, to taste

Method

In a large pot, boil water. Put in carrots, butternut squash and parsnip. Place all the ingredients for the meatballs in large mixing bowl and mix well with your hands. Wet your hands and form small meatballs. As you form them, gently drop each meatball into boiling water. Lower the heat to low. Add the spices - bay leaves, oregano and parsley strings and let the soup simmer to 15 minutes. Add rest of the vegetables, salt and salt and cook for another 15 minutes. The vegetables can be easily pierced with fork.


Enjoy over couscous, white or wholewheat or cooked quinoa for gluten free version.