Roasted Vegetable Soup with Turkey Meatballs

April 17, 2015

A lot of people ask me about the time investment required for cooking, the cost of new foods and how I choose what to make next. So far I've learned that in order to make something in the kitchen, you should probably invest at least 1/2 an hour. If you have a family, maybe the dinner can be a combined effort instead of just the efforts of one person. That's always good. Otherwise, regardless of who does the cooking, a good half hour is needed on average for these recipes. Also, I noticed that I didn't know any real cooking skills entering the kitchen, but now I've learned some. These skills help keep the time down.

As far as the grocery bill is concerned, Brian says it's the about the same as when he lived on his own. How can that be since we're two and not one... well, I think it might have to do with all the prepared food he would buy. While he did buy fresh foods, his diet was mostly hungry man frozen dinners, frozen pizza and any of the three recipes he knew by heart. So, prepared meals must really be more expensive than those you put together yourself. What's even better is that at least you know what you're eating.

What's nice about choosing one book and sticking with it is that after completing more than 300 of the recipes, I'm pretty confident I don't need to buy any extra spices. I know the ones I do buy will get used. It's not like I'm buying a 3 dollar bottle of sesame seed oil that'll I'll use for one recipe and shelve forever... I'm using it. Also, I know what kinds of meats to buy and what their portions should be... so if I see a sale I can buy and know how to package. Also, keeping to a grocery list prevents buying on impulse which is a real hidden money pit. I have learned to stick to the list which includes the items for the recipes, fruit for snacks and a few items to keep in the pantry for those days when you want to clean out the refrigerator.

As far as planning is concerned. I used to spend hours looking through the books and deciding what to make. Now I just try to make 2-3 vegetarian dishes, 1-2 meat dishes like pork, beef or chicken and the rest seafood . Then I choose the books I have used least and fill the categories with whatever recipe comes up first that fits. I mean, I have decided to cook all of them. Now it takes just a few minutes.

Growing up, we'd always say, what's for dinner... I like having a plan. You don't overeat, you don't overspend, you don't get frustrated.

Here is today's recipe. Don't be fooled, it's not a long time in the kitchen, it's just a few new skills...

Roasted Vegetable Soup with Turkey Meatballs

GTLF: Hearty Soups and Stews p. 13

Serves 4, working time 30 min., total time 45 min.

1 red onion, thickly sliced

1 1/2 pounds plum tomatoes, halved lengthwise

2 red bell peppers, halved lengthwise and seeded

6 oz lean ground turkey

1/4 C low fat milk

1/8 tsp freshly ground black pepper

6 tablespoons chopped fresh basil

13 3/4 oz can reduced soidum chicken broth, defatted

1 tablespoon balsamic vinegar

1 Clove garlic, minced

2 tsp paprika

1/2 tsp salt

1. Preheat the broiler. Place the onion slices, tomatoes, and bell peppers, cut sides down, on a broiler pan and broil 4 in. from the heat for 12 min., or until the pepper and tomato skins are blackened. When cook enough to handle, peel the tomatoes and bell peppers.

2. Meanwhile, in a medium bowl, combine the ground turkey, bread crumbs, milk, black pepper, and 2 tablespoons of the basil, stirring to thoroughly blend. Shape the turkey mixture into 3/4 in. balls, using about 1 rounded tsp per ball.

3. Transfer the broiled vegetables to a food processor or blender and puree until smooth, about 1 min. Pour the vegetable puree into a large saucepan along with the broth, vinegar, garlic, paprika, and salt. Bring to a simmer and cook for 3 min. to blend the flavors. Drop the meatballs into the simmering soup and cook until they are cooked through, about 5 min. Stir in the remaining 1/4 C basil, divide among 4 bowls and serve.

Nutritional Information: 5 g fat, 173 calories, 1.1 g sat. fat, 22 g carbohydrate, 13 g protein, 32 mg cholesterol, 669 mg sodium.

Tips:

1. I made 24 small meatballs.

2. GTLF explains that the turkey mixture should be mixed with a "light" hand. Too much mixing and you'll end up with tough meatballs. I wonder what turkey meatballs might taste like in abondigas...