WATCH ABOVE: Sharon Hapton and Chef Shaunna Haas-Jack join Global Calgary to make Nenshi’s Turkey Meatball Soup.
CALGARY – What better way to warm up on a chilly fall evening than with a bowl of warm soup?
Calgary-based non-profit Soup Sisters and Broth Brothers has produced a second cookbook which features over 100 recipes from celebrity chefs and volunteers.
“You know, everybody seems to have a favorite soup recipe,” says Soup Sisters and Broth Brothers Founder Sharon Hapton. “I really think that when we have a compilation book like this, they really give us their best.”
Proceeds from the cookbook go toward helping the organization distribute soup to shelters that help women and children in crisis.
“One thing about chefs, is they understand taking care of people through food probably better than anyone,” adds Hapton.
One of the tasty meals featured in their book is Calgary Mayor Nenshi’s Turkey Meatball Soup.
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BELOW: Naheed Nenshi Turkey Meatball Soup Recipe
Makes about 4 servings
Meatballs:
¾ cup freshly grated Parmesan cheese
¼ cup grated onion
1 egg
2 Tbsp. dried parsley leaves
Pinch of salt and pepper
1 lb ground turkey
Soup:
3 cups chicken or vegetable stock
3 cups water
½ cup thinly sliced carrot
½ cup chopped green onions
¼ cup thinly sliced celery
1 tsp dried thyme leaves
1 tsp dried basil leaves
¼ tsp salt
1 cup broken noodle-type pasta (vermicelli or fine egg noodles work best)
½ cup seeded and diced sweet red pepper
1) For the meatballs, preheat the oven to 400 degrees F
2) In a medium bowl, combine the parmesan, onion, egg, parsley, salt and pepper. Add the ground turkey. Mix gently.
3) Form the turkey mixture into small balls, using about 1 Tbsp of the turkey mixture for each meatball.
4) Arrange the meatballs in a single layer on a greased large, rimmed baking sheet. Bake until the meatballs are no longer pink inside (about 15 minutes).
5) Meanwhile, for the soup, combine the stock and water in a large pot. Bring to a boil.
6) Add the carrot, green onions, celery, thyme, basil and salt.
7) Reduce the heat and simmer, covered, until the carrot is tender (about 10 minutes).
8) Add the meatballs, pasta and red pepper to the pot. Simmer, uncovered, until the pasta is al dente (7 to 10 minutes).
9) Ladle into bowls, making sure everyone gets an equal number of meatballs. Fair’s fair.
The official launch of the Soup Sisters and Broth Brothers Cookbook is at the Calgary’s Farmer’s Market at 11 a.m. on Sunday, October 5th.
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