Kofta Soup with Meatballs and Spinach
1 lb ground Turkey*
1 Pint concentrated Turkey Stock*
1 lb Yellow Onion, chopped*
1/3 cup fresh Mint, chopped*
2 tsp Turmeric
Salt & Pepper
3 Tbsp Olive Oil
6-8 cloves garlic, minced*
1 Lime, juiced*
½ cup Cilantro, chopped*
1 bunch Scallions, chopped*
2-3 cups Spinach, shredded into fine strips*
Combine half of the onion, half of the garlic and all of the mint in a food processor until ground. Then add turkey meat, 1 tsp of the turmeric, salt, pepper and 1 Tbsp of olive oil and either process in the food processor or knead together by hand. When the meat and spices are well incorporated into a paste-like consistency. Let sit in the fridge for 15-20 minutes. Saute the rest of the onion in the rest of the olive oil over medium heat until translucent then add the rest of the garlic, the rest of the turmeric and grind of pepper and saute for another couple of minutes. Add the concentrated turkey stock to the pan and heat until the consistency loosens, then add 3-4 cups of warm water and stir until completely diluted. Bring to a boil , then reduce heat and simmer for about 10 minutes, salting to taste. Form small walnut-sized meatballs with wet hands and set aside – the recipe should yield about 20-24 small meatballs. Bring the broth back to a rolling boil and gently add the meatballs to the pot, stirring gently. Simmer for 12 minutes, stirring a couple times. When done, meatballs will rise to the top, after 12 minutes add the spinach and cook for about 2 minutes then add half of the scallions and cilantro and all of the lime juice. Season with salt to taste. Garnish with the rest of the cilantro and scallions as a perfectly balanced warm soup that is chock full of flavor.
*Items included in the Recipe Box
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