Turkey Meatball Soup

This is my favorite time of year. After the hot summer sun beats down on you for what feels like endless days, the heat finally lets up and everything is cooling down. Sweatshirts, long sleeves and jackets start slowly making their appearances. I finally put up my Fall decorations after staring at the beautiful wreath hanging on the door of the house across the street for 2 weeks. My two little ones have kept me from getting out my decor early this year, but it's finally all out and up. Even the Candy Corn and Peanuts mix is out on the kitchen table as I type this up.

One of the many reasons this season is my favorite is because I break out my soups and stews again. I usually take a hiatus over the summer and we eat a lot of cold salads. I mean, who wants to choke down steaming hot chili when it's 95 degrees outside? Not me.

But, when it's 50 degrees? And I have a pumpkin candle burning? Oh, right now sounds like a great time.

Having been gluten-free for 5 years now and having just eliminated dairy from our home I'm having to rethink some of the dairy-based comfort foods I've had for many years. Goodbye Potato Soup.

But, hello Turkey Meatball Soup!

I found this recipe in a Taste of Home Magazine and with very little tweaking it was actually a very tasty, very filling, hearty soup. I served this soup with Chebe bread sticks, a light salad and fruit as side dishes.  The soup itself was pretty filling and goes a long way.

Turkey Meatball Soup

1/2 cup dry bread crumbs (*I used gluten-free oats, but use whatever gf substitute is best for your family)
3 Tbsp milk (*I used Rice milk)
1 egg, lightly beaten
1/2 teaspoon salt
1 1/4 lbs ground turkey
2 1/2 cups water
1 can (14.5 oz) stewed tomatoes (chopped)
2 medium zucchini, halved and sliced
2 small carrots, thinly sliced
2/3 cup frozen corn (*Omitted by me for intolerances)
1/2 cup fresh or frozen green beans
2 teaspoons chicken bouillon granules (*Or substitute 2 cups gf chicken broth for the bouillon and water)
1 teaspoon dried basil
1/4 tsp pepper

In a large bowl, combine bread crumbs, milk, egg and salt. Crumble turkey over mixture and mix well. Shape into 1/2 inch meatballs. In a nonstick skillet over medium heat, brown meatballs in batches; drain if necessary. *Note* You may want to stick your raw meatballs in the refrigerator for a few minutes to firm up the meat if your turkey is too soft. They are a little hard to fry without falling apart otherwise.

In a large saucepan, combine remaining ingredients. Bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20 - 25 minutes or until vegetables are tender.

Kimberly

Crock Tarragon Autumn-y Chicken & Veggies

I adapted this recipe from the FlyLady cookbook called "Saving Dinner."  It's been a staple in my house for years.

Now, with this crock recipe, I'm not putting in exact measurements.  Every family size is different, every crockpot size is different, the cuts of meat you can get on sale are different, and the crock is a *very* forgiving kitchen tool.  I know that will drive some of you crazy, but I can live with that, lol. :)



Boneless chicken pieces (breasts, tenders, or thighs)
Root veggies (potatoes, carrots, beets, etc.)
1 White Onion
1-3 tsps of Tarragon (this is really to taste, and I like a *lot* of tarragon)
Drizzle of Olive Oil
Apple juice
Soy-based creamer (be careful if you're sensitive to casin, and not just lactose. I found out some creamers have one, but not the other!)
3 Tablespoons GF flour (I use either straight rice flour or Pamela's Products bread flour)
3 Tablespoons Dairy-Free margarine (I use Best Life Buttery Spread, made w/ olive oil.)


Chop onions in a food processor. Drizzle Olive Oil in a large skillet and heat. Add Onions, and sprinkle tarragon over the onions.  Cook onions until they're just translucent, but not brown.  Add the chopped root vegetables, and saute for just a few minutes.  This step is important, because something about the onions distributes the flavor of the tarragon to the veggies in a way that even the crock pot doesn't.

Add the cooked veggies to the bottom of a 4-5 quart crock pot.  Layer the chicken on top.  Fill about half-full with apple juice, and cook on low for 8 hours, or high for 4-6 hours. The dish is done when the chicken breaks apart easily with a spoon. 

Strain the cooking liquid out of the crock pot and set aside.  (Keep ALL children away from the kitchen when you do this! Little droplets can splat everywhere--ask me HOW I know!!)  I usually put the chicken and veggies back in the crock pot to keep them warm. 

Melt the margarine in a skillet, and whisk in the GF flour to create a roux.  Slowly, using a whisk to keep the mixture even, pour the cooking liquid into the skillet. 

Heat to a boil, then reduce heat to low, and let the mixture reduce for 3-5 minutes, until it reaches the desired thickness.

Add about 1/4-1/2 cup of soy-based creamer, and let heat for about 1 minute. Remove the gravy from the heat.

Our family eats this dish over rice, even though it already has potatoes, because the rice + the gravy tastes great, and it makes the dish last longer for left-over lunches. :) 

This is going in the crock for dinner tonight! :)