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Turkey meatballs

Turkey meatballs


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We wash the vegetables.

Then cut them into small cubes.

Put salt water in a pot, after the water has boiled add the vegetables and rice.


When the vegetables have softened, prepare the meatballs:

Mix the meat with the egg and the spices, then with a wet hand form the meatballs that we will put in the pot with vegetables, turning the heat to low.

Let it boil together.

At the end add salt and lemon juice to taste.

Season with finely chopped parsley.


Turkey meatball soup

Turkey meat is a very good source of quality I protein, the group of B vitamins, iron, silicon, zinc, minerals involved in the harmonious growth of children and in the proper functioning of the immune system. Turkey meat is easily digested and is free of toxins.

Turkey meat can be introduced into the baby's diet from the first year of life, around the 7th month, when the introduction of meat is recommended. Turkey meat is not only good for babies. It is also perfect for moms and dads ensuring a state of well-being through the rich tryptophan content, also known as the & # 8220hormone of happiness & # 8221. It also has a low cholesterol content.

With so many health benefits, you can include it in your child's weekly menu at least once a week. Make this turkey breast meatball soup for the whole family. It will definitely be super appreciated.

Ingredients soup with turkey breast periods:

500 grams of minced turkey breast meat
1 or chicken
2-3 carrots
1 parsnip
1 parsley root
1 small celery
2 bell peppers of different colors
1 leek thread
1 zucchini
1 medium onion
1 link parsley
1 dill connection
2-3 juicy tomatoes
1-2 lingutite oregano
1-2 tablespoons olive oil
1/2 lemon

Preparation time: 2 hours

How to prepare turkey meatball soup for babies:

Put about 3-4 liters of boiling water with a teaspoon of salt (after 1 year) and a teaspoon of oregano. Peel the vegetables: carrots, parsnips, parsley, celery and boil chopped smaller or larger pieces according to your preferences. Chop the leeks and add to the pot. Let it simmer for 30 minutes. While the vegetables are boiling, prepare the composition for the meatballs.

The composition for meatballs may comprise: minced turkey meat, egg, a teaspoon of salt (after 1 year), a teaspoon of oregano, 3-4 finely chopped dill and parsley, a finely chopped onion, a small carrot put on a small grater, a few slices of pepper finely chopped fat, a little zucchini given on the small grater. To bind the meatball paste it is not necessary to add rice, it is optional. After these ingredients have been mixed well, put the meatballs in the soup over low heat with a spoon. When the meatballs rise to the surface it means that they are almost cooked. You can boil the periods in another water and then move them to the pot of vegetables.

After the meatballs have been added, add the rest of the vegetables that boil much faster: finely chopped bell peppers, diced zucchini or rounds, and the 2-3 tomatoes given on the large grater. Continue to boil over low heat until the brushes have no traces of pink inside (must be checked).

At the end, add the finely chopped dill and parsley. Leave for another 5 minutes and turn off the heat. After the fire has been extinguished, add the juice of half a lemon and 1-2 tablespoons of olive oil. Mix well.

For a good fat intake, flax and / or pumpkin seeds can be added to soups and broths, famous for their good omega 3 content, ground in a blender with a little juice.

From what age can turkey breast meatballs be offered?

This recipe is suitable after the age of 1 year after the introduction of most vegetables, salt and whole egg. For the composition of the meatballs, only chopped turkey breast will be used and not the minced meat that can be found in stores because it may contain additions of bacon and other ingredients that may be unsuitable for small children.


Turkey hairpins

1. In an bowl, mix all the ingredients for the meatballs. With wet palms, form hairs of the right size and put them in salted water.

2. Meanwhile, sauté the chopped onion with the crushed garlic. Extinguish with 125 ml of soup and leave on the fire until it evaporates and the onion begins to darken.

3. Pour the rest of the soup together with the mashed tomatoes, salt and pepper. After 10 minutes, add the chopped greens and the meatballs.

4. Put the dish in the oven for 25 minutes and then serve while they are hot.

For the sauce
1 clove of garlic
150 ml of turkey soup
1 box of tomatoes
1 bunch of parsley
salt
1 onion
pepper
For meatballs
450 g minced turkey meat
2 eggs
1 onion
1 clove of garlic
salt
pepper


Ingredients

  • 130g of minced turkey meat
  • 3 tablespoons crushed whole wheat bread crumbs
  • 2 teaspoons fresh oregano
  • 3 teaspoons olive oil
  • 1 finely chopped white onion
  • celery
  • 1 large carrot
  • 1l of unsalted chicken soup
  • parmesan race
  • 3/4 tablespoon kosher salt
  • 1 cup of couscous
  • 1 sliced ​​zucchini
  • baby fresh spinach
  • fresh parsley leaves

Method of preparation

We mix the minced meat with finely chopped onion, bread given through the mincer, greens, egg, rice, pepper and salt.

We wet our palms with water and shape the meatballs. Roll them in flour, then boil them in hot salted water. Let them boil for 18-20 minutes.

While they are boiling, prepare the sauce: heat a tablespoon of flour in oil. Add the tomatoes, a clove of garlic, salt, sugar and chopped tarragon. We will boil the sauce for a few minutes, until it starts to thicken.

At this point we put the periods in the sauce, we leave them on the fire for another 1 minute. We take the pot off the fire and we can serve.


  • Turkey breast (300 g)
  • White rice (20 g / 1 tbsp)
  • Egg (50 g / 1 piece)
  • White onion (75 g)
  • Carrots (100 g)
  • Zucchini (100 g)
  • Green parsley (20 g / 1 bunch)
  • Water (3 l)
  • Thyme, freshly ground pepper, salt (optional)
  1. Wash the vegetables, cut the onion and zucchini into cubes, the carrot into slices and the julienne bell pepper, then boil them all in 3 liters of water.
  2. Meanwhile, prepare the meatballs: mix the minced meat with the rice, egg and thyme, then season with salt and pepper to taste.
  3. With wet palms, form the hairs and put them in the pot. Reduce heat and simmer for another 30 minutes.
  4. At the end, add salt and pepper if necessary, season with freshly chopped parsley and serve hot.

A portion contains:

You can find this recipe in the KiloStop Fit Bunny recipe book, which you can also buy online.


Preparing turkey meatball soup:

Finely chop the turkey and pass through the mincer. We prepare the composition for the meatballs: in a bowl put the minced meat, rice, a very finely chopped or grated onion, freshly ground pepper, a pinch of salt, a teaspoon of paprika, a dried thyme powder, the egg whites from the two eggs and finely chopped parsley. Some people tend to pre-boil the rice before mixing it. I'm not used to this because I think - and it never happened to me otherwise - that the rice will swell by boiling the meatballs and will be very good without the need to pre-boil it. Onions are very important to be finely chopped because the meatballs, meatballs and any other chopped dish are peeled if the onion is too large chopped and too much. It may seem strange the presence of thyme in the composition, but its presence gives a special identity and aroma to these hairs, as I am sure that marjoram or tarragon would do a good job if we tried them. Knead and mix the composition well. We let it rest for 30 minutes to define its personality and to fulfill its taste. We put the pot on the fire, with 4-5 liters of water and we boil the breast bone from which we cleaned the meat and other pieces of turkey to obtain, by boiling for 30 minutes, a soup. We remove the foam that will form. I put a whole leg that after cooking for 30 minutes, to leave its taste, I used it for a pea dish. This step is not mandatory if there is no possibility, but it must be said that this pre-soup greatly raises the quality of the soup.

Finely chop the roots: carrots, celery, parsnips and parsley root or, if you prefer, you can put them on the large grater. We put them in the soup to boil. Chop the second onion and add it to the pot.

While the vegetables are boiling, form the nuts, the size of a walnut, with a wet hand. We leave them on a plate waiting. After the vegetables have boiled for 20 minutes, put the cabbage juice in the pot. Now add the chopped peppers and diced tomatoes or a cup of homemade broth for soups. Bring to the boil again and start to put the hairs, one by one. We do not put them all in one place but more scattered. The meatballs will gradually come to the surface and let them boil for approx. 20 minutes.

When the time has elapsed, turn off the heat, chop the parsley and possibly the larch and flavor the soup. Put the lid on the pot and prepare liezonCPC (ie the mixture used to make soups, stews, etc. consisting mainly of egg and cream and sometimes with flour or starch). Beat the two yolks and mix well with the cream (it is good for the cream to be over 20% fat and if possible unfermented). We take the juice from the pot with the polish, cool it for 1 minute and put it lightly on the bed. We put 2-3 polishes. If the soup pot has been left for at least 5 minutes, to lose its heat, we can pour the mixture slowly while stirring in the pot. This way we avoid chewing the liezon. Once the soup is thickened, we do not intervene to add vinegar or other sour-sour because it will cheese the cream.

When eating, it can also be seasoned with cream (for those who want more) or it can be soured with pickled donut juice or a little pickled pepper juice. I also wrote about meatball soup here.


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