Winter Vegetable Soup with Turkish Meatballs
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.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
2 1/2 vegetable, 2 fat, 1 lean protein, 1/2 starch