This soup is easy to make and will satisfy your early Thanksgiving turkey cravings. Personally, I enjoy soup with some homemade croutons or fresh black bread and sprinkle a little bit of extra parsley on top. Soup is a great source of protein and its low in fat. With the turkey, it will provide you with a source of iron, zinc, potassium and phosphorus as well as vitamin B6 which helps the body with energy production. Surprisingly, dill pickles bring in some health benefits also. One nutrient pickles are full of is vitamin K. This vitamin is essential for maintaining strong bones. Topping your soup off with some parsley, this everyday herb contains antioxidants and many nutrients that can serve as a natural detox.
- 1 pound of ground turkey
- 1 Large egg
- 1 qt water
- 2 medium potatoes
- 2 Tablespoons of unsalted butter
- 1 yellow onion
- 3 kosher dill pickles
- 1 garlic clove
- small handful of fresh parsley
- In a bowl, mix 1 pound of ground turkey with 1 Large egg, 1/2 Tablespoon of salt and 1 teaspoon of pepper. (I like to use the dark meat of turkey)
Fill a medium pot with 1 qt of water, or an inch over half way full. Bring to a boil.
When the water comes to a boil, make small balls from turkey mix and drop them into the pot. (The water must be boiling or the meatballs will fall apart) Cook meatballs.
Peel and cut 2 medium sized potatoes into small pieces Add to the boiling meatballs.
In a separate small pot boil 2 cups of water, add the 1/2 cup of pearl barley. Boil for 10 minutes. Drain the pearl barley and add to the meatballs.
Chop 1 yellow onion. Sauté in a pan with 2 Tablespoons of unsalted butter, until onion is soft.
Chop 3 kosher dill pickles into small squares. Add to the onion, sauté for another 2 minutes.
Mince 1 clove of garlic, add to the pan with the pickles and onions. Turn the heat off.
Add a small handful of fresh parsley to the onions.
After potatoes have softened, add sautéed vegetables into the pot. Salt and pepper to your taste.
Simmer for 5 minutes. Enjoy.