Turkey meatball soup

I “invented” this one damp and chilly day while scrounging around the fridge trying to use up what was on hand. It turned out so well that I decided to write it down.

  • 1 lb ground raw turkey (preferably not turkey breast)
  • 1 c dry bread crumbs preferably from homemade bread
  • Lots of freshly ground black pepper
  • 2 tsp salt
  • 1/2 TB Italian seasoning (a commercially available mix of dry thyme, rosemary, etc.)
  • 1/2c finely diced onion
  • 1 large egg

Mix the above ingredients by hand. Cook a small bit in the microwave and taste for seasoning, adding more if needed. Form into 1 inch meatballs and set aside.

  • 1c coarsely (3/4 inch pieces) chopped onion
  • 1c coarsely chopped celery
  • 1c coarsely chopped carrots
  • 1c thickly sliced mushrooms
  • 2 cloves garlic minced

In a soup pot over medium high heat saute the above in 2TB olive oil for about 5 minutes. Add

  • 2 quarts homemade chicken stock (if you do not have homemade, I suggest Swansons)

While this is coming to a simmer, brown the meatballs in a skillet using 1 TB olive oil (in 2 batches if necessary). As they are done browning add to the soup. Then add

  • 1-15 ounce can chickpeas, drained
  • 1 small bunch Swiss chard, chopped (stems and leaves)

Cover and simmer for 1 hour. Check for seasoning and serve.

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