I'm back with another Fall dish perfect for the cozy season. It is a tasty Loaded Sweet Potatoe Soup with Turkey Meatballs filled with fresh vegetables, seasonal ingredients, love and tenderness :). I made sure to use sweet potatoes which has an immense amount of vitamin A and is good source of vitamin C. In addition it contains anti-inflammatory benefits reducing swelling all over the body. So make sure to eat your nutrients.
Now you are warned that this soup will make even the most picky eatters delighted, especially since there is a slight splash of sweetness from the sweet potatoes. Not forgetting my vegetarian readers the meat can just be omitted and more hearty vegetables can be added such as acorn squash, roasted beets or cauliflower which are all in season for Fall. Side note take advantage of the amazing produce that we get this time of year not just the pupkin but mascadine grapes, pomegrantes, and swiss chard.
The recipe goes as follows:
Loaded Sweet Potaote Soup with Turkey Meatballs
- 1-pkg Ground Turkey
- 3-Garlic Cloves Minced
- 1-Tbs Red Pepper Flakes
- 2-Tbs Dried Oregano
- 3-Medium Sweet Potatoes Chopped & Peeled
- 1-Red Onion Chopped
- 1/2 Bunch of Asparagus
- 32 oz Chicken Stock
- 1-Cup Fresh Broccoli
- 1-Tbs Worcestershir Sauce
- Salt & pepeper
- Extra Virgin Olive Oil
- 1-Bay Leaf
In a mixing bowl add ground turkey, salt & pepper, red pepper flakes, 1/2 the garlic, 1 tbs dried orgeano, 1tbs red onion, worcestershire sauce and mix by hand. Set in the refriderator for 1/2 hour or longer. Remove from fridge and make 1/2inch balls. Heat up the oven to 350 degrees, cook the meat balls for 25 minutes. Remove from heat and let sit.
In a pan add oil, toss in garlic, onion, salt and pepper. Next add bay leaf, sweet potatoes, and chicken stock let simmer till potatoe is fork tender 5-10 min, then add broccoli, turkey balls with and drippings, simmer till vegetables are cooked.
Spoon into abowl and enjoy or spoon some on top of rice and enjoy.