Deep breath. I knew I needed to calm down and make a plan, but I also like to dwell on everything that is going wrong (no one said I take the healthy approach). So, I decided to ruminate over a bowl of the soup I made for last night's dinner. It may have just been that my blood sugar was low, but all I know is that by the end of my bowl, things were looking brighter. I now know I will get my act together, Roto-rooter will come to fix the problem (hopefully tomorrow??), and I will be all set by the time our family gets here. Plus, Henry loved the soup and ate two turkey meatballs with a bit of soup last night and today! I think that proves it's magical!
The soup was based on a Moroccan Chickpea Soup recipe I found by Dave Lieberman on the Food Network website. I know it had protein from the chickpeas, but I wanted to add turkey meatballs because I knew Henry and my husband would like them. Only problem was I had a pound of ground turkey in my freezer that I had to use, so I probably had too many meatballs for the soup. Also, because I don't actually eat meat, I made the turkey meatballs quite large so I could easily pick them out - I'd probably recommend making them smaller for a prettier presentation. I also added pastina to make it more hearty. I like to think that Henry likes the pastina because they are cute little star-shaped pasta, but it's probably more for me...
Moroccan Turkey Meatball & Chickpea Soup
1 Tbsp olive oil
1 onion, diced
6 cloves garlic, minced
1 tsp cinnamon
1 tsp cumin
dash cayenne pepper
1 tsp paprika
1 (15 ounce) canned diced tomatoes
2 cans chickpeas, drained and rinsed
8 cups vegetable or chicken stock
1 tsp sugar
salt & pepper to taste
1 lb ground turkey
1/2 cup breadcrumbs
1 Tbsp Pereg Meatball Seasoning (cumin, allspice, cinnamon, etc.)
1/4 cup pastina
1/2 cup frozen spinach
1. Saute onion and garlic in olive oil for about 5 minutes. Add cinnamon, cumin, cayenne pepper, paprika. Then add diced tomatoes and chickpeas. Use a potato masher to mash up some of the chickpeas. Then add the stock, sugar, and salt & pepper. Bring to a boil.
2. While the soup is getting to a boil, make the meatballs by combining ground turkey, breadcrumbs, egg, and Meatball Seasoning. Form small meatballs and drop into the boiling soup. Then bring soup down to a simmer, and let simmer for about 45 minutes.
3. After 45 minutes, add pastina and spinach, and let cook for another 10 minutes.
Happy and (mostly) healthy eating!