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Turkey soup with potatoes and pasta

Turkey Soup with Potatoes and Pasta

A fragrant broth made from turkey necks with vegetables and pasta. Turkey necks are great for broth — it comes out lean but nicely rich, and ready to take vegetables, herbs, and pasta.

Elena

Recipe author

Composition / ingredients

Servings:

Turkey (3 turkey necks)

700

Water

Potatoes

300

Onion

150

Carrot

100

Pasta

100

Garlic

Dill

Parsley

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 4 g

Fats 11 % 1 g

Carbohydrates 44 % 4 g

42 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

For 3 liters of turkey broth, take 3 skinless turkey necks plus the vegetables — 4 potatoes, an onion, a carrot, a few cloves of garlic, a small bunch of parsley and dill, and a cup of pasta.
Step 2:

Cover the turkey necks with water, bring to a boil, skim off the foam that rises, and cook over low heat for an hour with the pot covered.
Step 3:

While the necks cook, prep the rest of the broth ingredients. Cut the potatoes into large cubes.
Step 4:

Cut the onion into medium cubes.
Step 5:

Cut the carrot into small cubes.
Step 6:

Chop the dill and parsley with a knife.
Step 7:

Run the garlic cloves through a press.
Step 8:

Back to the turkey necks — after an hour they're cooked. Leave them in the broth and add the diced potatoes, onion, and carrot to the pot.
Step 9:

Salt the broth, stir, bring to a boil, and keep cooking over low heat for 20 minutes.
Step 10:

After 20 minutes, add the pasta and cook for another 5 minutes.
Step 11:

Near the end of cooking, stir the chopped herbs into the broth.
Step 12:

Right after the herbs, add the garlic, stir the broth, and let it come to a boil.
Step 13:

Cover the pot and turn off the heat after a minute.
Step 14:

The turkey soup is ready. Ladle it into bowls, add a piece of turkey neck to each serving, and serve for lunch.