Hearty Turkey Neck Soup with Veggies and Pasta

Aromatic turkey neck broth with vegetables and pasta. Turkey necks are very well suited for making broth; such a broth is not greasy, moderately rich, you can add vegetables, herbs, and pasta to it.
cook time: 1h 30 min
Logan Winslow
Hearty Turkey Neck Soup with Veggies and Pasta

Nutrition Facts (per serving)

42
Calories
1g
Fat
4g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Garlic 4 clove
Salt 1 tbsp
Water 3 l
Potato 300 g
Turkey (Turkey necks — 3 pcs.) 700 g
Parsley 20 g
Carrot 100 g
Bulb onions 150 g
Dill 20 g
Pasta 100 g

Recipe instructions

Step 1

Step 1
To prepare turkey broth for 3 liters of water, take 3 turkey necks without skin, as well as vegetables — 4 potatoes, an onion, a carrot, several cloves of garlic, a small bunch of parsley and dill and a glass of pasta.

Step 2

Step 2
Fill the turkey necks with water, bring to a boil, skim off the foam that comes to the boil and cook over low heat for an hour, covering the pan with a lid.

Step 3

Step 3
While the necks are cooking, prepare all the other ingredients for the broth. Cut the potatoes into large cubes.

Step 4

Step 4
Cut the onion into medium cubes.

Step 5

Step 5
Cut the carrots into small cubes.

Step 6

Step 6
Chop the dill and parsley with a knife.

Step 7

Step 7
Pass the garlic cloves through a press.

Step 8

Step 8
We return to the turkey necks, they have already boiled in an hour, leave them in the broth and pour the chopped potatoes, onions and carrots into the pan.

Step 9

Step 9
Add salt to the broth, stir, bring to a boil and continue to cook over low heat for 20 minutes.

Step 10

Step 10
After 20 minutes, add pasta to the broth and cook for another 5 minutes.

Step 11

Step 11
At the end of cooking, pour chopped herbs into the broth.

Step 12

Step 12
After the greens, add the garlic, stir the broth, and let it boil.

Step 13

Step 13
Cover the pan with a lid and after a minute turn off the heat.

Step 14

Step 14
The turkey broth is ready, pour it into plates, put a piece of turkey neck into each serving and serve for lunch.

Additional rubrics

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