Gnocchi Turkey Meatball Soup


1 cup Honey Flavored Panko Crumbs
1 tablespoon Minced Garlic
1 Egg
2 tablespoons Half& Half
1 1/2 tablespoons Olive Oil
2 tablespoons Parsley
1/4 teaspoon Cayenne Pepper
Soup Base:
2 cups Half& Half
1 teaspoon Celery Salt
1 tablespoon Chopped Garlic
1/2 cup Diced Onion
1 tablespoon Olive Oil
1 teaspoon Herbs De Provance


Mix all ingredients together and form into about a walnut sized, maybe little smaller meatballs. Pan fried on all sides just until brown, and then bake the meatballs in the oven at 350 degrees for another 20 minutes to finish cooking.
Sauté the onion, carrot, and garlic in olive oil until tender and translucent. In a soup pot, add the broth, half & half, sauté veggies, and all seasonings. Heat to a rolling boil then add the gnocchi and gently boil for 4 minutes. Turn the heat down to a simmer and add the spinach and cooked meatballs simmer for an additional 5 minutes. If the soup is not the consistency you like, simply thicken with a corn starch slurry.


1 servings


Sunday, May 1, 2011 - 1:46pm


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