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Serendipitous Soup (M, TNT)
Source: Self
Serves: 6-8

2 largish onions cut into medium-sized pieces
2 cloves garlic, peeled and smashed
1/2 lb. baby carrots
1-1/2 large red peppers cut into medium sized pieces
3 stalk of celery cut across in smallish pieces
2 tbsp. vegetable oil
1 small can chopped green chilies
1-1/2 quarts of boxed vegetable broth
1 28-oz. can of crushed, low sodium tomatoes
1 28-oz can of water
6-8 soaked whole dried shitake mushrooms
Freshly ground black pepper
Chicken soup powder in lieu of salt
18-20 turkey meatballs (see recipe below)

1 lb. ground turkey
Toasted onion powder
Freshly ground black pepper
A little chopped tomato, I think a bit of tomato paste would also work
1 egg

Make Soup:
Soft sauté and sweat all the fresh vegetables in the oil. Add the chilies, liquids, tomatoes and the mushrooms and bring to a boil.

Add the UNBROWNED meatballs, bring back to the boil and then lower heat and cook covered for about an hour. Taste for seasonings and serve.

Make Meatballs:
Mix the ingredients and shape in to 18-20 medium-small meatballs. Put raw into the soup and cook as above.

Poster's Notes:
I had only an hour-and-a-half to make a soup as the water had been off all day for plumbing repairs. I also have begun to look at the pantry contents with a mind to begin to empty some a bit, so I looked about and threw some stuff together and cooked it an it came out simply splendid. It tasted like a cream of tomato soup with turkey meatballs and a wee bit of heat, as well as plenty of vegetables. I don't know why it worked so well, so I will just let you know what I did and see if it can be duplicated.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A