in

Turkey Soup with Turnips and Potatoes

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 98 kcal

Ingredients
 

  • 300 g Minced turkey
  • 50 g Grated yeast-free spelled bread - see separate recipe for spelled bread
  • 1 Egg
  • 1 Diced onion
  • 1 bunch Chopped parsley
  • Rapeseed oil, salt, pepper, paprika powder noble sweet
  • 4 Carrots
  • 2 May turnips
  • 1 Parsley root
  • 2 Potatoes

Instructions
 

Prepare and cook meatballs

  • Lightly fry the onion cubes in a little oil
  • Mix the mince, egg, spelled breadcrumbs, parsley and onions thoroughly and form small meatballs out of them (I still turn them in some spelled crumbs so that they are as crispy as my wife likes them best!)
  • Fry the meatballs in not too little fat on both sides until crispy, then put them in the preheated oven to keep them warm.

Potatoes and beetroot vegetables as a side dish

  • Peel the potatoes, cut in half lengthways, "break" the ridge and cook in a little boiling salted water for about 10 minutes until soft
  • Clean the carrots, turnips and parsley roots and cut into pieces that are not too small
  • Place in a little salted water (a pinch of sugar never hurts) and cook until soft in about 10 minutes

Finish and serve

  • Fill the roast set with a little water, season, then thicken with starch
  • Arrange the beetroot vegetables and potato halves on a plate, add the sauce and put the turkey rolls on top

Nutrition

Serving: 100gCalories: 98kcalCarbohydrates: 0.6gProtein: 22.1gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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