This warm turkey soup is packed with tender turkey pieces and vibrant veggies, making it a cozy meal. The real star, though, is the deep-fried stuffing balls that add a tasty crunch!
Honestly, who can resist those crispy stuffing balls? They bring back great memories of holidays! Just picture scooping one right into your bowl—it’s the best combination ever! 🍲
Key Ingredients & Substitutions
Turkey Broth: Using homemade turkey broth gives your soup a deeper flavor. If you don’t have any, low-sodium store-bought broth works really well too. You can even use chicken broth if that’s what you have on hand!
Cooked Turkey: Leftover turkey is perfect for this soup. If you don’t have turkey, you can substitute rotisserie chicken or even canned chicken. It’s a great way to save time!
Carrots and Celery: Fresh veggies add color and nutrition. If you’re out of these, you could use frozen mixed vegetables or even canned carrots and celery as a last resort, though fresh is always my preference for texture.
Stuffing: Any kind of stuffing works here! If you’re gluten-free, try gluten-free stuffing mixes or even quinoa for a unique twist. Avoid soggy stuffing, as it won’t hold together well when frying.
Parsley: Fresh parsley brightens the flavor! If you don’t have it, feel free to substitute with fresh thyme or basil for a different taste, or use dried herbs in smaller amounts.
How Do I Achieve Crispy Deep-Fried Stuffing Balls?
Frying the stuffing balls to a perfect crisp can be a bit tricky, but following these steps will ensure you get that delightful crunch.
- First, ensure your oil is heated to 350°F (175°C). A thermometer is super helpful here, as the right temperature is key to crispy balls.
- Make sure your stuffing mixture isn’t too wet. If it feels too sticky, adding a bit more breadcrumbs or flour can help it hold its shape better.
- Fry in batches. Do not overcrowd the pan, as this can lower the oil temperature and make them soggy instead of crispy.
- Fry each ball for about 3-4 minutes or until golden brown. Flip them halfway to ensure even cooking.
- Once done, drain them on paper towels to absorb excess oil, keeping them nice and crispy!
Turkey Soup with Deep-Fried Stuffing Balls
Ingredients You’ll Need:
For the Turkey Soup:
- 8 cups turkey broth or stock (preferably homemade or low sodium)
- 2 cups cooked turkey meat, shredded or chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 2 tbsp olive oil or butter
For the Deep-Fried Stuffing Balls:
- 2 cups prepared stuffing (homemade preferred, roughly dry but moist enough to hold shape)
- 1 egg, beaten
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped celery (optional)
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for coating)
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 30 minutes for cooking and frying. In total, you can have this comforting soup ready in under an hour. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Make the Turkey Soup Base:
Start by heating the olive oil or butter in a large pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.
Next, add the minced garlic and sauté for another minute until fragrant. Then pour in the turkey broth, and add the dried thyme, sage, bay leaf, and some salt and pepper to taste.
Bring everything to a gentle simmer and cook for about 15 minutes, or until the vegetables are tender. Finally, stir in the shredded turkey meat and chopped parsley. Keep the soup warm on low heat while you prepare the stuffing balls.
2. Prepare the Stuffing Balls:
In a mixing bowl, combine the prepared stuffing, beaten egg, chopped parsley, celery (if using), thyme, salt, and pepper. Mix everything together well until it holds together nicely.
Now, shape the mixture into small balls, about 1 to 1.5 inches in diameter. This should give you a nice size for frying. Then, pour the flour into a shallow dish and roll each ball lightly in the flour to coat all sides.
3. Deep-Fry the Stuffing Balls:
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully drop the stuffing balls into the hot oil in batches, careful not to overcrowd the pan.
Fry each stuffing ball for about 3-4 minutes, turning them halfway through, until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels to absorb any excess oil.
4. Serve:
Now it’s time to serve! Ladle the hot turkey soup into bowls, and gently float 3-4 deep-fried stuffing balls on top of each serving.
Garnish with additional fresh parsley if you’d like, and serve immediately. Enjoy your warm, comforting turkey soup with those delightful, crunchy stuffing balls!
This hearty recipe is a fantastic way to use leftover turkey and stuffing, bringing warmth and satisfaction to your table!
Can I Use Store-Bought Turkey Broth for This Recipe?
Absolutely! Store-bought turkey broth works perfectly and can save you time. Just opt for low-sodium broth for better flavor control.
How Can I Adjust This Recipe for a Smaller Serving?
You can simply halve all the ingredients. This will give you a smaller batch of soup while keeping the same delicious flavors. You’ll just need a smaller pot!
Can I Make the Stuffing Balls Ahead of Time?
Yes! You can prepare the stuffing balls in advance and refrigerate them for up to a day. When you’re ready to serve, just fry them fresh for maximum crunch.
What Should I Do If My Stuffing Balls Fall Apart While Frying?
If your stuffing balls tend to fall apart, it might be due to being too moist. Make sure your stuffing is dry enough to hold together, and consider adding a bit more flour or breadcrumbs to the mixture before shaping.