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Turkey Meatball Soup

4 TBSP oil (olive or vegetable)

1 pound ground turkey

1 can navy beans

1 package frozen spinach

6 cups water or broth

2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX

In a medium bowl, combine the turkey and one tablespoon (approximately half) of the COCONUT CURRY MIX. Use your hands to mix them together as evenly as possible. Use a tablespoon measuring spoon to scoop out the spiced ground turkey and shape into meatballs. Place these on a cutting board or a plate as you work. Once finished, add the oil to a large saucepan and heat to medium.

Add the meatballs to the warm oil and turn frequently using a spatula or tongs. Cook until all sides are browned, about 10 minutes. Rinse the can of beans in a colander and set aside. When the meatballs are cooked on all sides, add the broth or water. Add the rinsed beans and the remaining tablespoon of COCONUT CURRY MIX. Stir to mix and gently scrape the bottom of the saucepan to lift any pieces from the meatballs. Bring to a boil and then turn the heat to the lowest setting and cover. Let simmer for 30 minutes.

After the soup has simmered for 30 minutes, add the frozen spinach and then cover. Cook an additional 10 minutes and then shut off the heat. Ladle into soup bowls and serve hot.



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