Winter Vegetable Soup with Turkish Meatballs

Winter Vegetable Soup with Turkish Meatballs

1 Review
From: EatingWell Magazine, Soup Cookbook

Our favorite mix for the meatballs is half beef and half lamb. Plus, the warming spices in these meatballs make this soup recipe perfect for sub-zero nights. Serve with crusty bread to sop up all the delicious broth.

Ingredients 14 servings

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Original recipe yields 14 servings
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  • Soup
  • 3 tablespoons extra-virgin olive oil
  • 2 medium leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
  • 3 medium onions, coarsely chopped
  • 5 cloves garlic, chopped
  • 6 medium carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 3 medium parsnips, peeled and thinly sliced
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 1 pound potatoes, peeled and cut into ½-inch pieces
  • 1½ cups canned crushed tomatoes
  • 1½ tablespoons chopped fresh thyme
  • 8 cups low-sodium chicken broth
  • Meatballs & Garnish
  • ¼ cup extra-virgin olive oil, divided
  • 1 medium onion, finely chopped
  • 1 scallion, finely chopped
  • 2 small cloves garlic, minced
  • 1 cup finely chopped fresh mint, divided
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground pepper
  • ¾ teaspoon ground cinnamon, divided
  • ¾ teaspoon ground cumin, divided
  • 1¼ pounds lean ground beef and/or lamb
  • ¾ cup whole-wheat panko breadcrumbs
  • 1 large egg plus 1 large egg white, lightly beaten
  • 1½ cups whole-milk plain Greek yogurt

Preparation

  • Prep

  • Ready In

  1. To prepare soup: Heat 3 tablespoons oil in a large stockpot over medium heat. Add leeks, 3 onions and 5 garlic cloves; cook, stirring occasionally, until soft but not brown, about 10 minutes. Add carrots, celery, parsnips, 1½ teaspoons salt and 1 teaspoon pepper; cook, stirring occasionally, for 3 minutes. Stir in potatoes. Increase heat to high and add tomatoes and thyme; cook, stirring occasionally, for 2 minutes. Add broth and bring to a boil. Reduce heat, partially cover and simmer for 20 minutes.
  2. Meanwhile, to prepare meatballs: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, scallion and garlic; cook, stirring, for 5 minutes. Add 2 tablespoons mint, salt, pepper and ½ teaspoon each cinnamon and cumin; cook, stirring, for 1 minute. Scrape into a large bowl and let cool slightly. Wash and dry the pan.
  3. Add beef (and/or lamb), panko, eggs, 2 tablespoons mint and the remaining ¼ teaspoon each cinnamon and cumin to the onion mixture. Mix until well incorporated. Using a generous 1 tablespoon for each, form into 28 meatballs.
  4. Heat 1 tablespoon oil in the pan over medium-high heat. Reduce heat to medium and add half the meatballs. Cook, turning occasionally, until browned on all sides but not cooked through, 6 to 8 minutes. Transfer to the soup. Repeat with the remaining 1 tablespoon oil and meatballs. Simmer the soup until the meatballs are cooked through, about 15 minutes. Serve the soup topped with yogurt and the remaining ¾ cup mint.
  • To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 296 calories; 14 g fat(4 g sat); 5 g fiber; 27 g carbohydrates; 17 g protein; 57 mcg folate; 43 mg cholesterol; 7 g sugars; 0 g added sugars; 4,913 IU vitamin A; 16 mg vitamin C; 106 mg calcium; 3 mg iron; 485 mg sodium; 791 mg potassium
  • Nutrition Bonus: Vitamin A (98% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ vegetable, 2 fat, 1 lean protein, ½ starch

Reviews 1

January 29, 2018
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By: Wendy McQuiston
The taste was so bland that I added double the amount of stated spices and it still wasn't anything to rave about. It took a LONG time to prep everything for this soup so I was doubly disappointed that it didn't have that scrumptious Mediterranean flavor.
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