Barley Pickle Turkey Soup

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

barley pickle turkey soup

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.)

barley pickle turkey soup

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.

barley pickle turkey soup

4. Peel and cut 2 medium sized potatoes into small pieces. Add to the boiling meatballs.

barley pickle turkey soup

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.

barely pickle turkey soup

6. Chop 1 yellow onion. Sauté in a pan with 2 Tablespoons of unsalted butter until the onion is soft.

barley pickle turkey soup

7. Chop 3 kosher dill pickles into small squares. Add to the onion and sauté for another 2 minutes.

barley pickle turkey soup

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.

barley pickle turkey soup

10. After potatoes have softened, add sautéed vegetables into the pot. Salt and pepper to your taste.

11. Simmer for 5 minutes. Enjoy.

barley pickle turkey soup

 Products I used for this recipe: 

Barley Pickle Turkey Soup

Servings: 8
Calories: 136kcal

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

Calories: 136kcal | Carbohydrates: 8g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 262mg | Potassium: 437mg | Fiber: 1g | Vitamin A: 4.4% | Vitamin C: 9.8% | Calcium: 3.8% | Iron: 13.4%
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4 Comments

  1. i love that there are pickles in this soup! thanks for sharing.

  2. Perfect for the colder weather – looks so yummy!

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