(Note: I did not have to change anything to make this gluten-free.)
- 2 Tbsp olive oil (I use 1 tbsp each olive & grapeseed oil)
- 1-1/2 Tbsp dried/minced onion (or 1 large onion, chopped)
- 1/2 tsp dried/minced garlic (or 1 large clove fresh garlic, chopped)
- 2 quarts of chicken stock or beef stock OR water OR a mixture of both the original recipe calls for 3 quarts liquid, but we prefer a thicker soup–AND we leave out vegetables. I recommend using 3 quarts if including veggies–see suggestions below.
- 1 cup tomato sauce
- 1/3 cup raw white rice
- 1-1/4 pound ground turkey (standard package)
- 1 tsp dried basil leaves
- 1-1/2 tsp dried parsley flakes
- 1 raw egg
- 1-1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
- Prepare the meatballs. Mix rice into meat, adding basil and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
- Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1 hour, stirring occasionally.
Add these after the soup has boiled, but before the meatballs go in—
- 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
- 2 large carrots, peeled and sliced
Add these after the meatballs have been cooking at least 30 minutes—
- 1 large or 2 small zucchini, diced
- 1-1/2 cup of frozen or fresh peas
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