Mom’S Turkey Meatball Soup

• 2 whole Carrots
• 2 stalks Celery
• 1 whole Medium Onion
• 1 whole Medium Parsnip Root
• 1/4 whole Celeriac Root
• 2 whole Medium Potatoes
• 4 quarts Water
• 10 ounces, weight Package Of Frozen Greens (like Spinach, Kale Or Mustard Greens)
• 1 pound Ground Turkey Meat
• 1 whole Egg
• 1/3 cups Italian Seasoned Breadcrumbs
• 2 leaves Bay Leaves
• 1/4 teaspoons Dried Oregano
• 1 whole Green Onion
• 1 bunch Parsley, Chopped

1. 1. Dice all the veggies into small cubes. Try to get everything similar in size so it cooks up at the same time.
2. 2. Put a 6-quart stock pot filled with 4 quarts of water over high heat. Add the frozen greens and all vegetables, except potatoes, and bring to a boil.
3. 3. While you're waiting for the water to boil, make the meatballs. Mix turkey with egg and breadcrumbs. Season with salt and pepper. Mix just until uniform. Take a teaspoonful of turkey at a time, form a meatball, and set on a tray.
4. 4. By the time all meatballs are formed, the greens should be completely thawed and the water should be boiling. Add meatballs one by one, then oregano, bay leaves, salt and pepper. Lower heat to a simmer and cook for about 20 minutes. At the 10 minute mark, add the potatoes.
5. 5. The soup is done before the vegetables start falling apart. Remove the bay leaves. Add the fresh herbs, and serve.
6. Click on the related blog post link under the picture for pictures and notes from my mom about this recipe!

carrots, stalks celery, onion, ubc, potatoes, water, like spinach, ground turkey meat, egg, italian seasoned breadcrumbs, bay leaves, ubc, green onion, parsley

Taken from tastykitchen.com/recipes/soups/mome28099s-turkey-meatball-soup/ (may not work)