4 carrots - peeled and diced
2 large potatoes - peeled and diced
4 stalks celery - diced
2 cloves garlic - peeled and bruised (smack w/ side of knife)
1/4 cup powdered chicken stock base
1 TBS curry powder
1 lb lean, ground turkey
1/2 small onion - diced
1/2 tsp salt
1 TBS curry powder
1 egg
1/2 cup dry bread crumbs
In large stock pot, add first six ingredients. Fill pot with water until veggies are submerged (about 2 inches). Bring to a boil on high heat. While soup is heating, prepare meatballs. Work ingredients together with your hands until well mixed. Form into 24 meatballs.
When soup comes to a boil, drop meatballs in one by one to prevent them from sticking together. Bring to a boil then turn heat down and simmer, partially covered, until veggies are tender and meatballs rise to the surface (indicating they are cooked thru). Add a generous grinding of black pepper and serve.
Recipe by: Elise of Funky and Delightful
Serving: 8
WW Points: 3.3
My own note: I form the meatballs before I start to boil the soup. It takes me too long and the veggies, since they are diced and cook quickly, got a little mushy the first time because I let them cook too long.
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