Leftover “Turkey and Stuffing” Meatball and Mashed Potato Soup
Yield: About 2 quarts of soup
These savory little meatballs in creamy potato and greens-infused turkey broth are such a great way to use a slew of classic holiday leftovers. Don’t forget a splash of cranberry sauce on top for a colorful spark!
Ingredients
PreparationIngredients
For the meatballs
- 1 cup cooked turkey meat, finely chopped Add to list
- 3/4 cup prepared turkey stuffing, finely chopped Add to list
- 2 eggs, lightly beaten Add to list
- 2 tablespoons vegetable oil Add to list
For the soup
- 2 tablespoons vegetable oil Add to list
- 1/2 cup thinly sliced leeks Add to list
- 1 cup thinly sliced crimini mushrooms Add to list
- 1 teaspoon chopped fresh sage Add to list
- 1 teaspoon chopped fresh thyme Add to list
- 1 quart “Leftover Holiday Turkey” Stock Add to list
- 2 cups leftover mashed potatoes (can be super smooth or super chunky) Add to list
- 2 cups coarsely chopped winter greens, such as chard or kale Add to list
- Hot sauce, Worcestershire, salt and pepper to taste Add to list
- Squeeze of fresh lemon juice Add to list
Preparation
To make the meatballs
In a bowl, mix the turkey meat, stuffing and eggs together. Refrigerate for 1 hour or up to overnight. With moistened fingers, form into small meatballs, about 3/4 inch in diameter. They will be moist.
Heat the oil in a sauté pan over medium heat and brown the meatballs, turning frequently so they retain their shape, for 6 to 8 minutes, or until they are cooked through. Keep hot while you finish the soup.
To make the soup
In a soup pot, heat the oil over medium-high heat and sauté the leeks, mushrooms and herbs for 3 to 4 minutes. Pour in the stock, stir in the mashed potatoes and greens and simmer for 5 minutes. Season to taste with the remaining ingredients.
Add the meatballs and simmer very gently for 2 to 3 minutes.
Serve in pretty soup bowls, garnished with sage leaves and offer cranberry sauce on the side.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired November 24, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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I made this soup and it was a huge hit! One variation I did was when I made the "meatballs" I placed them on a cookie sheet coated with cooking spray and placed them in a 400 oven for about 15 minutes, this made frying them easier because they retained their shape and as added bonuses they only needed a little additional frying to give them a nice crunchy outer and I didn't have to wait for any set up in the refrigerator :)
December 13, 2010 at 09:41 AM — debbi (not verified)