Turkey Meatball Soup with Egg and Spinach | The Jewish Week | Food & Wine

Turkey Meatball Soup with Egg and Spinach

Turkey Meatball Soup with Egg and Spinach

Turkey Meatball Soup with Egg and Spinach (Ronnie Fein)

6 servings

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20 ounces ground turkey

1 small onion, minced

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh dill

1/2 teaspoon finely grated fresh lemon peel

All-purpose flour for dredging

8 cups chicken or vegetable stock

1/2 cup white rice

4 carrots, peeled and sliced 1/2” thick

8 ounces spinach, washed and coarsely cut

1-1/2 tablespoons all-purpose flour

3 tablespoons lemon juice

2 large eggs

Salt and freshly ground black pepper to taste


Place the ground turkey, onion, mint, dill, and lemon peel in a bowl and mix the ingredients gently to distribute them evenly. Shape the meat into small (1-inch) balls. Roll the balls in flour to coat the surfaces. Set aside. Heat the stock to a simmer in a soup pot over medium heat. Add the carrots and the meatballs. Cook, covered, for 10 minutes. Add the rice and cook for another 15 minutes or until the rice is tender but still firm. Add the spinach and cook for 2 minutes. Whisk the 1-1/2 tablespoons flour and lemon juice until smooth. Add the eggs to the flour mixture and whisk the ingredients until smooth and thoroughly blended. Gradually add a 1/2 cup of the hot soup to the egg mixture. Pour the egg mixture into the soup and cook, stirring gently once or twice, for 3-4 minutes or until the soup thickens. Season to taste with salt and pepper.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.

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