Turkey Meatball Soup
|Day old bread slices||2 , cubed|
|Egg white||1 Large|
|Ground sage||1 1⁄4 Teaspoon|
|Hot pepper sauce||3 Dash|
|Chicken stock/14 ounces low sodium chicken broth mixed with 2 cups water||3 3⁄4 Cup (60 tbs)|
|Stalk celery||1 Medium, diced to make 1/2 cup|
|Carrots||2 Medium, peeled, halved lengthwise, and thinly sliced|
|Mushrooms||3 1⁄2 Ounce, sliced to 1 cup|
|Dry sherry||1 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Green onions and tops||3 , sliced to make 1/3 cup|
|Slivered almonds||1 Tablespoon|
|Parsley||1 Tablespoon, minced|
1 To prepare the meatballs: In a medium-size bowl, soak the bread in the milk for 3 minutes or until soft. Mash the bread with a fork, then stir in the turkey, parsley, egg white, salt, sage, and red pepper sauce; mix well. With moistened hands, form the mixture into balls, using 1 tablespoon for each ball. Place on wax paper; set aside.
2 To prepare the soup: In a large saucepan or 4-quart Dutch oven, combine the stock, celery, carrots, mushrooms, sherry, salt, thyme, sage, and pepper. Bring to a simmer, cover, and cook for 12 minutes.
3 Drop the meatballs into the broth. Add the green onions, cover, and cook for 12 minutes or until the meatballs are cooked through. Garnish with the almonds or parsley if desired.