Table of contents:
Turkey soup with corn balls
4 servings 1 hour 20 minutes (your 30 minutes)
Turkey soup with cornmeal balls is an original first course that turns out to be light and satisfying at the same time. Corn meatballs add nourishment to the dish. Try this delicious soup - it's easy!
Step by step photo recipe for turkey soup with corn balls
We prepare the necessary products.
Pour 2 liters of water into the turkey shank in a saucepan and put on heat. Bring to a boil, remove the foam with a slotted spoon and cook the broth for 1 hour.
Peel the onion and cut it into small cubes.
Peel and dice the carrots.
Heat vegetable oil in a frying pan and fry the onions and carrots for 5-7 minutes.
Pour 450 ml of water into a saucepan and bring it to a boil. Pour corn flour into the water and cook, stirring occasionally, for 3-5 minutes. Let it cool a little.
We wash the dill, dry it and chop finely. Peel the garlic and pass it through a press.
Add garlic, dill and salt to the corn mass. Mix thoroughly.
With wet hands, form small balls of the size of a walnut from the corn mass.
Remove the turkey meat from the pan and filter the broth.
Return the broth to the pot. Put cornmeatballs and frying in broth, salt. Bring to a boil. After the meatballs come up, cook the soup for 10 minutes.
Remove the turkey meat from the bone and cut into small random pieces.
Add the chopped meat to the soup, bring to a boil and turn off the heat.
Turkey soup with corn balls is ready.
Enjoy your meal!