Turkey, Sausage, and Lentil Vegetable Soup
Ingredients
Meatballs
- 1 pound ground turkey
- 12 ounces Italian sausage
- 1 medium sweet onion, diced
- 1½ cups bread crumbs
- 1 large egg
- Salt and pepper for seasoning
Soup
- 2 tablespoons cooking oil
- 1 large sweet onion
- 2 bell peppers
- 1 yellow squash
- 1½ cups lentils, rinsed
- 4 cloves garlic, minced
- 4 cups baby spinach
- 2 large lemons
- 4 cups chicken stock
- Salt and pepper, to taste
- Dill sprigs (optional garnish)
Instructions
- Preheat oven to 450°F. Meanwhile, in a large bowl, mix meatball ingredients until just combined. Scoop tablespoon sized amounts and roll into spheres. Place on a parchment lined baking sheet and bake for 30 minutes. While the meatballs are in the oven, finely chop the vegetables. Bring a large pot to medium heat then add oil and diced onions. Cook for 5 minutes or until they begin to soften. Add the squash and peppers, stir and cook for an additional 3 minutes. Once cooked, add the garlic and spinach. Season with salt and pepper then gently stir for about 3 minutes, or until the spinach begins to wilt. Pour the chicken stock over the vegetables, add lentils, and stir. When meatballs are ready, add into the pot as well. Increase heat to high and cook until just beginning to boil. Reduce heat to a simmer then cover and allow to cook for 30-45 minutes, or until the lentils are tender. Before serving, stir again and add the juice of two lemons. Mix and add salt and pepper as needed. Garnish with dill sprigs (optional) and serve.
