Broccoli-Carrot soup with Turkey-Cornbread Meatballs

Sometimes I like to cook dinner in the morning. So often in the afternoon I am rushing to take care of clients and fit in a workout and before I know it, the sun has set and I’m pulling out a frozen pizza. Soup deepens as it sits, so it’s the perfect meal to prepare in advance. Normally I would have put together the normal, turkey-with-panko-breadcrumbs but since I ran out, I stumbled on the happy accident I am calling Turky-Cornbread meatballs. I’m a big fan of the salty and sweet combination and this fits the bill!

The whole endeavor took 45 minutes, although I am pretty efficient. It will probably take you a little over an hour if you are being careful. Throw caution to the winds and lean towards the magician throwing together a meal and it will go faster.

Ingredients:

The soup

• 2-3 tablespoons vegetable oil. You choose your favorite.
• 1/2 cup roughly chopped onion
• 1 tsp garlic paste
• 1 tsp lemongrass paste
• 1 tsp cilantro paste
• 1 tsp butter
• 1/3 cup flour
• 6 cups chicken broth
• 1 tbsp thyme
• 1 tbsp oregano flakes
• 1 tbsp sweet basil flakes
• 1/2 mild chili powder
• 1 cup shredded carrot
• florets from 2 medium heads of broccoli
• 1/4 cup coconut creamer

The meatballs

• 1 1/2 lbs ground turkey
• 1 package cornbread mix (you can create your own if you are purist- kudos!)
• 1 egg
• 1 can creamed corn

Directions

Preheat oven to 375.

Combine turkey, cornbread mix, egg and corn. Mix thoroughly. Grease a cookie pan and form meatballs in 1 1/2 portions. It’s not firm so use a scoop if you have one. Place them at least 1 inch apart.

Bake in oven for 25 minutes or until firm. Remove from pan and allow to cool.

Heat 1 tbsp oil in a medium pot.

Add onion, garlic, lemongrass, and cilantro. Saute’ for 1 minute.

Add carrot, thyme, oregano, basil and chili powder. Saute’ for 2-3 minutes until softened.

Push carrot mixture to the side and melt 1 tsp butter. Add flour and stir mixture together until it’s evenly coated.

Add 1 cup broth and reduce heat. Stir until thickened.

Add remainder of broth and broccoli florets. Simmer for 10-15 minutes. Taste and salt to your liking.

When you are ready to serve, ladle soup into bowl and drop the meatballs on top. Enjoy!

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