Turkey Meatball Soup with Zucchini

The meatballs for this light dish are baked separately in the oven. This unusual cooking method keeps the meat juicy and the broth clear.

Ingredients

• Parmesan 40 g
• Ground turkey 450 g
• Egg 1 piece
• Breadcrumbs 4-5 Art. spoons
• Dried oregano ½ teaspoon
• Dried basil ½ teaspoon
• Dried parsley ½ teaspoon
• Powdered dried garlic ½ teaspoon
• Salt taste
• Ground black pepper taste
• Soup ingredients:
• Zucchini 2 pieces
• Garlic 3 cloves
• Carrot 2 pieces
• Celery 2 stems
• Olive oil 2 tbsp. spoons
• Dried thyme ½ teaspoon
• Dried rosemary ¼ h. Spoons
• Chicken or vegetable broth 1 500 ml
• Salt taste
• Ground black pepper taste
• Lemon juice 2-3 st. spoons

Directions

1. Preheat oven to 220 ° C. Line a baking sheet with parchment paper.
2. Grate Parmesan on a fine grater. Thoroughly mix the minced meat with egg, breadcrumbs, cheese and spices.
3. Form 20-30 small meatballs from the minced meat with wet hands and place on a baking sheet.
4. Bake the meatballs in a preheated oven until tender, 15–20 minutes.
5. Grate the zucchini on a special grater or cut into thin long strips. Peel and chop the garlic.
6. Peel the carrots and cut into thin slices. Cut the celery into thin strips.
7. Heat olive oil in a saucepan. Saute the garlic, carrots and celery for 3-4 minutes until tender.
8. Add thyme and rosemary to the vegetables, cook for another 1-2 minutes.
9. Pour the chicken stock into a saucepan, bring it to a boil.
10. Pour the prepared meatballs into the soup, cook for 10 minutes. Add the zucchini, salt, pepper and lemon juice to taste, stir and cook for another 3 minutes.