My kids always made fun of my name for this soup - but I noticed they sure ate it up fast. It's simply fresh ground turkey mixed with herbs and gently simmered in chicken broth and thinly sliced cabbage. It's a nice, light meal for winter, and perfect for those January diets we all start after the holidays.
You will need:
1 pound ground turkey
2 cups chicken stock ( and 2 cups water)
1 t. dried thyme
salt and pepper
1 T. fresh Italian parsley, minced fine
2 handfuls thinly sliced cabbage
2 T. scallions ( green onions) chopped
2 rosemary sprigs
1 t. herbes de provence
more thyme if needed
Mix the parsley and 1 t. thyme, plus salt and pepper, into the raw turkey. Form into small, marble sized balls and set aside.
Heat the chicken broth with the water and rosemary sprigs. Turn heat to medium and add the cabbage. Simmer until cabbage is tender - about 15 minutes.
Add the herbes de provence and scallions to the broth, and gently float the turkeyballs on the top. Cook until the turkey is cooked through - about ten minutes.
Ladle into soup bowls and add a little parsley or scallions to bowl.