Turkey Meatball Broth with Greens

Name: Turkey Meatball Broth with Greens
Yield: Serves 2
Ingredients: sunflower or light olive oil, for frying; 1 celery stick, finely diced; 300 g shredded green cabbage (e.g. Savoy or January King); 1 large carrot, peeled and finely diced; 50 g white bread, blitzed into crumbs; 1 tbsp milk; salt and black pepper; 1 large egg yolk; 250 g minced turkey; small handful of finely grated Parmesan, to serve; 1 tbsp finely chopped parsley; 1 litre chicken stock; 1 large or 2 small onions, finely diced; 1 tbsp finely chopped sage

Preparation info

Serves
2

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Easy to scale up to serve more, these meatballs could be made with chicken or pork mince, but turkey is a good lean meat and is often available from Riverford over the winter months. Its leanness makes it prone to drying out, so adding milk-soaked breadcrumbs keeps the meatballs moist, as does poaching them in the stock. The onion, carrot and celery add an extra flavour, but a good stock is really essential here – we of course recommend the chicken stock we sell, if you don’t make your own.

Ingredients

Method

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