Introduction: Turkey Ball Soup

Konigsberger Klopse

Originally a German soup my Mom taught me...I just made an updated version and it is spectacular. Originally ground pork balls dropped into a boiling light broth, I had leftover turkey broth from Christmas - got a free range turkey and normally like to use every last part. I bought more ground turkey, added almond meal, and egg, leftover parsley pesto, ground fennel and liquid aminos. I also added 2 tablespoons of this kosher chicken broth I found. Awesome! Never be afraid to add more water.

In the turkey stock I had first added 2 cloves of garlic, 5 sliced heirloom yellow carrots, 3 sliced stalks of celery and good splash of both white wine and white vinegar. Add a teaspoon of honey or agave also. After it's boiled vigorously for 20 minutes add 5-8 rolled turkey balls. Wait 2-5 minutes, fish them out and add the rest. Put the first balls back in. This is an unusual version of golden wedding soup also. I don't eat pork, and chicken or beef does not work as well. I suggest adding a squeeze of lemon, diced parsley and or spinach near the end also. I'm new at this so let me know if I need to clarify.

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simspice (author)2015-01-19

Adding extra water I meant for the broth not the turkey balls. The balls should be a thick bit not crumbly paste...like when making burgers. I added a bit of oat bran and quinoa flakes..just a tablespoon of each.

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