Three Bean Soup With Turkey Meatballs And Dijon Mustard Dumplings Food

CONTEST-WINNING TURKEY MEATBALL SOUP

Steps:

• In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS

Steps:

• Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
• Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
• In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
• Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
• Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
• Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
• Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
• Yield: about 2 quarts

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

Steps:

• Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
• Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
• Remove from heat, discard bay leaves and stir in parsley.

THREE-BEAN SOUP

Steps:

• Drain the white beans and combine with 7 cups water, the intact half of the onion, the 2 peeled garlic cloves and the bay leaf in a large saucepan. Bring to a boil, skim off any foam that rises and reduce the heat. Cover and simmer 1 hour, until the beans are just tender. Add salt to taste and freshly ground pepper.
• In a heavy soup pot or Dutch oven, heat the olive oil over medium heat and add the chopped onion, carrot and celery. Cook, stirring, until vegetables are tender, about 5 minutes, and add the garlic and the red bell pepper. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the beans with their liquid and the bouquet garni, and bring back to a boil. Reduce the heat, cover and simmer 1 hour, until the beans and vegetables are tender and the broth is aromatic. Taste and adjust salt. Add freshly ground pepper.
• Meanwhile, rinse out the saucepan you started the beans in, fill halfway with water and bring to a boil. Fill a bowl with ice water. When the water in the saucepan comes to a boil, add salt to taste and drop in the green beans. Boil 4 minutes, and then transfer the beans to the ice water without draining the pot, using a slotted spoon or strainer. Drain the beans and cut in 1-inch pieces. Bring the water in the saucepan back to a boil and shell and skin the favas.
• Shortly before serving the soup, stir in the chopped parsley and mint, add the green beans and skinned favas and simmer for a few minutes. Serve, topped with Parmesan cheese if desired.