Thanksgiving Soup
Rated 5.0 stars by 73 users
Category
Soup
Cuisine
American
Servings
4-6 people
Prep Time
15-20 minutes
Cook Time
35-45 minutes
Perfect Starter for any holiday!
Ingredients
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3-4 full sticks of celery
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3-4 large carrots
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1-2 onions
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3-4 cloves of garlic
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1/2 cup of breadcrumbs
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1 lb of chicken chop meat (You can also use Turkey chop meat)
-
1/2 cup of parmesan cheese
-
1/2 teaspoon or oregano
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1 tablespoon of Standard Issue Salt & Pepper
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2 eggs
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4 cups of chicken broth
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Cooking oil or Duck Fat (I recommend olive or avocado oil)
Directions
Dice up your Carrots
Dice up your celery
Dice up your onion and garlic
Set your stove to medium low heat
Coat the bottom of your soup pot with your cooking oil (I highly recommend you use a Dutch oven)
Once up to temp place all your diced vegetables into the pot
Add a little more cooking oil and add your Standard Issue Salt & Pepper
Let the vegetables cook down for 10-15 minutes (Make sure you stir the vegetables every so often so they don’t burn)
Once the vegetables are slightly tender add your chicken broth and lower to low heat
Add your poultry chop meat to a large mixing bowl
Then add your bread crumb, parmigiana cheese, oregano, and eggs
Mix the mixture thoroughly until it becomes a pasty texture
Start to assemble your meatballs (To make the chicken meatballs I used 1/2 tablespoon measuring spoon to form the ball)
Once you have formed all your meatballs heat up a frying pan with cooking oil on medium to high heat
Sear the meatballs on each side
Increase the heat on the soup pot until it comes up to a boil
Then add the meatballs to the soup pot
Let the soup boil for a 8-10 minutes then lower the heat
Pour into a bowl and you have yourself a perfect thanksgiving soup!
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