Leftover Turkey Soup
Leftover Turkey Soup
    For the Broth:
    1. Place above ingredients in a large soup pot and bring to boil. Turn down heat and simmer the soup for about 1 1/2 hours. Once the broth is cooked, remove turkey parts to cool down. Strain vegetables and discard. Serve broth alone or make turkey meatballs.
    For the Turkey Meatballs
    1. Preheat oven to 375 degrees. When turkey from the soup is cool enough to touch, carefully remove all bones and gristle. In a food processor, pulse the turkey so it is chopped fine but not pasty. In a medium pan, sauté onions and garlic in olive oil until translucent, about 5-6 minutes. Cool down. In a large bowl, mix together the chopped turkey, sautéed onions and garlic, eggs, breadcrumbs, cheese, parsley, soup broth, salt and pepper. Mix ingredients well with hands or large spoon. Roll turkey mixture into balls, either small or large. Roll the balls around in the breadcrumbs to coat. Gently grease a baking sheet. Place turkey balls on baking sheet and bake for about 25 minutes if large, about 15 minutes if turkey balls are small. Drop turkey balls into broth. Add pasta like Orzo or Acini di Pepe, cooking according to package instructions.