Alberta Lentil, Barley & Meatball Soup

• 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 1/2 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.