Garlicky Shrimp & Turkey Meatball Soup

I’ve been meaning to publish this blog for a few months now. Three times, I’ve opened the folder with the pictures and was so inspired by the memory of the flavors that within a few short minutes, I found myself making the dish rather than blogging about it. It’s that good. It’s that yummy. It’s that easy. It’s almost like shrimp scampi soup. It’s almost like a garlic party where shrimp and turkey are the honored guests. If you knew about this party, you’d want to be invited. Trust me.

Garlicky Shrimp & Turkey Meatball SoupGarlicky Shrimp & Turkey Meatball Soup

One of the reasons that I love this recipe is that the end result doesn’t require a lot of dish washing. One pot for the pasta, one pot for the soup, one bowl where all of the ingredients were mixed and a cutting board. Minimal mess is always a plus in my book.  The flavor is awesome and if you make enough for leftovers, it’s even better the next day!

Enjoy!

One pound of shrimp (if frozen, thaw)

One pound of shrimp (if frozen, thaw)

Cut each shrimp into small pieces (about 1/2")

Cut each shrimp into small pieces, about 1/2″ (or you can coarsely chop them in a food processor)

Add seasoned breadcrumbs

Add seasoned breadcrumbs

Add ground turkey and chili flakes

Add ground turkey and chili flakes

***See Instructions below for pre-baking the shrimp and turkey meatballs.***

Thinly slice garlic

Thinly slice garlic

What makes garlic better? Fry it in some butter!

What makes garlic better? Fry it in some butter!

Add chicken broth

Add chicken broth

Garlicky Shrimp & Turkey Meatball Soup

Garlicky Shrimp & Turkey Meatball Soup

Garlicky Shrimp & Turkey Meatball Soup

Adapted from Martha Stewart

Makes 6 large bowls of soup

Ingredients

3/4 pound spaghetti (or gf pasta)
1 pound shrimp, peeled and deveined, roughly chopped
3/4 cup seasoned dried breadcrumbs (or GF breadcrumbs)
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 cup whole milk
1 large egg
2 teaspoons grated lemon zest, divided
1/2 pound ground turkey
4 tablespoons unsalted butter
6 garlic cloves, thinly sliced
6 cups chicken broth
2 cups water
1/4 cup finely chopped chives (optional)
6 lemon wedges, for serving

Directions

1. In a large pot of boiling, salted water, cook spaghetti, as per package instructions.
2. Coarsely chop shrimp (by hand or in a food processor).
3. In a large bowl, combine breadcrumbs, red pepper flakes, salt, milk, egg, 1/2 teaspoon lemon zest, shrimp and turkey.  Mix well to combine.
3a. Optional: You can pre-bake the shrimp and turkey meatballs and then make the broth later. Place the formed balls on a silicone lined baking sheet. Bake at 375 for 20 minutes. Enjoy immediately or with the soup!
4. In a large pot, melt butter over medium heat.
5. Add garlic slivers and cook until fragrant, 30 seconds. Add chicken broth and water and bring to a rapid simmer.
6. Using a small ice cream scoop, tightly pack shrimp and turkey mixture into balls. Drop the balls into the simmering broth one at a time. Let simmer for 8-10 minutes.
7. Divide pasta among six bowls and top with broth and meatballs.
8. Combine remaining 1 1/2 teaspoons lemon zest with chives (if using) and sprinkle over soup.
9. Squeeze lemon wedges over soup and serve.
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Eat, Drink & Be Yummy!
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