Chicken Soup with Turkey Meatballs
One pound of ground turkey
1/2 cup grated Parmesan cheese
1/2 cup Italian breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix everything together.
Make into one inch meatballs.
Place in a greased pan lined with stick free foil
Bake for 30 minutes at 350 degrees with the chopped carrots
6 cups water
6 big chicken thighs with the skin and bones
1 teaspoon salt
Bring everything to a boil
Cover and simmer for about an hour.
The chicken should fall off the bone.
Take the chicken out of the pan and strain the broth into a clean pan.
Refrigerate until the fat from the broth has solidified.
Scrape off the fat and discard.
Take all the meat off the bones and try not to eat it all.
Put the meat into the broth.
Add the carrots and meatballs and cook on medium high heat.
Cook frozen gnocchi in their own pan according to the package directions.
Drain and add to the simmering broth.
Taste your broth because you may need more salt.
Serve plain or with grated Parmesan cheese.
This is also delicious with rice, noodles, spinach or broccoli.