Ingredients
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- 1 pound ground turkey
-
- salt
-
- pepper
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- 1 large egg
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- 1 quart water
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- 2 medium potatoes
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- 2 Tablespoons unsalted butter
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- 1 yellow onion
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- 3 kosher dill pickles
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- 1 garlic clove
- 1 small handful fresh parsley
Directions:
1. In a bowl, mix 1 pound of ground turkey with 1 large egg, 1/2 Tablespoon of salt and 1 teaspoon of pepper. (I like to use the dark meat of the turkey.)
2. Fill a medium pot with 1 quart of water, or an inch over half-way full. Bring to a boil.
3. When the water comes to a boil, make small balls from the turkey mix and drop them into the pot. (The water must be boiling or the meatballs will fall apart). Cook the meatballs.
4. Peel and cut 2 medium sized potatoes into small pieces. Add to the boiling meatballs.
5. In a separate small pot boil 2 cups of water and add the 1/2 cup of pearl barley. Boil for 10 minutes. Drain the pearl barley and add to the meatballs.
6. Chop 1 yellow onion. Sauté in a pan with 2 Tablespoons of unsalted butter until the onion is soft.
7. Chop 3 kosher dill pickles into small squares. Add to the onion and sauté for another 2 minutes.
8. Mince 1 clove of garlic then add to the pan with the pickles and onions. Turn the heat off.
9. Add a small handful of fresh parsley to the onions.
10. After potatoes have softened, add sautéed vegetables into the pot. Salt and pepper to your taste.
11. Simmer for 5 minutes. Enjoy.
Products I used for this recipe:
Barley Pickle Turkey Soup
Ingredients
- 1 pound ground turkey
- salt
- pepper
- 1 large egg
- 1 quart water
- 2 medium potatoes
- 2 Tablespoons unsalted butter
- 1 yellow onion
- 3 kosher dill pickles
- 1 garlic clove
- 1 small handful fresh parsley
Instructions
- In a bowl, mix 1 pound of ground turkey with 1 large egg, 1/2 Tablespoon of salt and 1 teaspoon of pepper. (I like to use the dark meat of the turkey.)
- Fill a medium pot with 1 quart of water, or an inch over half-way full. Bring to a boil.
- When the water comes to a boil, make small balls from the turkey mix and drop them into the pot. (The water must be boiling or the meatballs will fall apart). Cook the meatballs.
- Peel and cut 2 medium sized potatoes into small pieces. Add to the boiling meatballs.
- In a separate small pot boil 2 cups of water and add the 1/2 cup of pearl barley. Boil for 10 minutes. Drain the pearl barley and add to the meatballs.
- Chop 1 yellow onion. Sauté in a pan with 2 Tablespoons of unsalted butter until the onion is soft.
- Chop 3 kosher dill pickles into small squares. Add to the onion and sauté for another 2 minutes.
- Mince 1 clove of garlic then add to the pan with the pickles and onions. Turn the heat off.
- Add a small handful of fresh parsley to the onions.
- After potatoes have softened, add sautéed vegetables into the pot. Salt and pepper to your taste.
- Simmer for 5 minutes. Enjoy.
Nutrition
i love that there are pickles in this soup! thanks for sharing.
thank you. Not very many soups with pickles 🙂
Perfect for the colder weather – looks so yummy!
Thank you! For sure for the colder weather, and the turkey season.