In a large soup pot, place soup mix and water. Bring to a boil for 2-3 minutes, turn off heat, cover and let stand for 30-60 minutes.

Meanwhile, in a separate pan, heat canola oil and sauté 1/2 cup (125 mL) of onion for a few minutes, then add 2 cloves garlic, celery, carrots and rutabaga. Cook for 10 minutes.

Add vegetables to soup mix in the soup pot. Simmer on low heat for 20 minutes or until vegetables are tender.

Mix together mini-meatball ingredients (ground turkey, onion, garlic, oats, pepper and sage). Spray a non-stick pan with oil. Scoop ½ tsp (2 mL) ground turkey and form into mini-meatballs. Fry until cooked through approximately 3-5 minutes. This makes about 95 mini-meatballs.

To the soup-vegetable mix, add cooked turkey meatballs, chicken stock, tomato paste, honey, vinegar, red pepper flakes, pepper and remaining sage. Bring back to a boil and simmer for an additional 20 minutes. Adjust seasonings and thickness if necessary and simmer for several more minutes.

Garnish each bowl with 1-2 tsp (5 – 10 mL) plain Greek yogurt and fresh dill.

tips

• The dry soup mix can be found in the bulk foods section or soup section of the grocery store.
• You can make your own soup mix by combining 1/2 cup (125 mL) of dry red split lentils, 1/2 cup (125 mL) green or yellow split peas, 1/4 cup (60 mL) long grain rice and 1/4 cup (60 mL) pearl or pot barley. If you don’t want to use rice and barley, you could use 1/2 cup (125 mL) rice or 1/2 cup (125 mL) barley along with the lentils and split peas.
• Don’t feel like making mini meatballs? You can use 1 lb (500 g) frozen, precooked meatballs instead! Add the frozen meatballs directly to the soup-vegetable mix where you would be adding the cooked turkey meatballs and continue with the recipe.