Lamb and Turkey Liver Meatballs and Turkey Soup
Why I Love This Recipe
Today's questions: Do lamb and turkey go? What to do with the giblets?
I'm terrible with measuring. I just add stuff as I go without measuring in advance when I make up a new recipe. The measurements below are my best guess.
Gluten free if you use gluten free soy sauce. (I don't know if the Japanese rice wine, Mirin, is gluten free so I substituted distilled white vinegar and agave syrup.)
Prep time does not include stock.
Ingredients You'll Need
Turkey Stock (homemade)
Fresh Turkey Liver
Soy Sauce (gluten free)
Vinegar and Agave Syrup (or Japanese Rice Wine: Mirin)
Red Pepper Flake
Chopped parsley (as garnish)
Make a turkey stock in advance.
Using 3 quart Heavy Soup Pot:
Fine dice 1/2 of a turkey liver and soak in milk (an hour soak works well).
Saute 1/2 diced shallot in safflower oil in heavy soup pot.
Combine about 1 cup ground lamb, sauteed shallot, turkey liver (drained), 1 tbs soy sauce, about 2 tsp rosemary, 2 tsp oregano, dash red pepper flakes, salt and pepper.
Form into 1" meatballs.
Return meatballs to heavy pot with a little more safflower oil, brown.
Remove meatballs when browned set aside.
Deglaze pot with 1 ladle turkey stock.
Fill pot 1/2 full with additional turkey stock.
Add: 2 peeled and diced carrots, 1/2 of a rutabega peeled and diced.
Cood: 5 minutes.
Add: 1/2 of a leek chopped, 1 Tbs vinegar and 1 Tbs agave syrup (or 2 Tbs Japanese rice wine), about 1 cup cooked turkey (white and dark meat, 1/2 inch cubes), 1/2 cup chopped green cabbage, red pepper flake (to taste).
Cook 10 minutes (or until carrots are tender).
Garnish with chopped parsley.