Winter, I know that you are on your way, but I must admit I’m not ready for you!
I felt you during this morning’s 6 mile run when my typically fluid stride was slowed by the wind and brisk temperatures. And the fact that the only things keeping me company during my run were the sun and 2 baby deer.
Let’s not forget the frost that I had to clear off of my car before heading into work. Since your arrival is inevitable, I am making the best of it by making soup. A tasty new one at that!
This recipe comes from a Weight Watchers cookbook, so you can guarantee that it is chock full of veggies.
I was actually checking out another recipe in the comfort food cookbook when I stumbled upon this soup. The actual recipe called for meatballs, so I subbed in turkey meat for the red meat, which was a quick and easy fix.
There’s nothing better than a healthy and hearty homemade lunch.
Wouldn’t you agree???
I was thrilled to dig into a big bowl for lunch.
And the leftovers will make a filling weekday lunch. According to the cookbook, this recipe freezes well too!
I am feeling warmer already! Which is nice after a slow-ish morning run.
Are you admiring the bright orange side I had with my lunch?
It’s my first batch of homemade butternut squash fries and they are T-A-S-T-Y!
Winter, no rush in reaching Chicago this December but when you get here, I will be ready…with soup in the freezer and more recipes to try.
Turkey Meatball and Barley Soup
From the Weight Watchers Pure Comfort Cookbook
Serving size: 1 1/2 cup soup and 4 meatballs
1/2 pound lean ground turkey
1 tsp ground basil
1 tsp black pepper
1 tsp table salt
2 large leeks cleaned and chopped (white and light green parts only)
2 carrots, chopped
5 garlic cloves, sliced
1 tsp ground thyme
1 cup fresh mushrooms, sliced
29 oz low sodium chicken or veggie broth (I used a 32 ounce container)
1/4 cup canned tomato paste
1/3 cup uncooked barley*
To make the meatballs, combine the turkey, basil, 1/2 tsp salt, 1/2tsp pepper in a medium bowl. Form into 16 balls. Heat a large nonstick skillet with cooking spray over medium-high heat. Add the meatballs and cook, turning, until browned, about 4 minutes. Set aside.
Reheat the skillet and spray with cooking spray set over medium-high heat. Add the leeks, carrots, garlic, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, 3-4 minutes. Add mushrooms and cook, stirring occasionally, until they begin to release their liquid and the vegetables soften, 3-4 minutes. Stir in the broth, tomato paste, and the remaining salt and pepper; bring to a boil. Reduce the heat and simmer, covered, until the mushrooms are tender, about ten minutes.
Stir in the barley and cook, covered, until almost tender, about ten minutes (see note below). Add the meatballs and cook, covered, until heated through, about 5 minutes.
*The recipe calls for quick cooking barley. I had the regular kind at home, so I let me soup simmer for 40 minutes instead of 10 minutes. Then stirred in my meatballs and let them warm for about 10 minutes.