Turkey Meatball Soup

This substantial soup features the pulse soup mixes which are ubiquitous at farmers market. Recipe courtesy Alberta Pulse Growers.


1 lb ground turkey
2 T slow cooking oats or barley flakes
½ c finely chopped onion
2 cloves garlic, finely minced
½ t sage
¼ t kosher salt
½ t fresh-cracked pepper

Lightly mix the meat, oats, onion, garlic, sage and seasoning. Scoop ½ teaspoon of the mix to form mini-meatballs. Fry one to test the seasoning, adjust if necessary, and fry the rest (about 3 to 5 minutes per batch). This makes about 95 mini-meatballs. Set aside.


1½ c soup mix (lentils, split peas, pot barley)
3 c water
2 T canola oil
¾ c chopped celery
2 c chopped carrot
1 c chopped rutabaga
½ t sage
6 c stock
1/3 c tomato paste
1½ t honey
1 t vinegar
¼ t red pepper flakes

Put the soup mix and water in a large pot. Bring to a boil for 2 to 3 minutes, turn off heat, cover and let stand for 30 to 60 minutes. Meanwhile, heat the oil and sauté the onion, then add the garlic, celery, carrots and rutabaga. Cook for 10 minutes, then add to the pulse mixture. Simmer on low heat for 20 minutes. Add the cooked meatballs, stock, tomato paste, honey, vinegar, red pepper flakes, pepper and remaining sage. Bring to a boil, then simmer for another 20 minutes. Adjust seasoning and thickness  with water if necessary. Garnish each bowl with yogurt if desired. Serves 8-10.