Jordan'S Meatball Borsht - cooking recipe

Ingredients

Bones from 1 chicken
1 lb. ground turkey (lean)
3 onions, chopped
2 clusters of garlic, separated and peeled
4 cups of veggie water left over from any kind of steamed veggies
2 cups sour cream
2 tsp. grated lemon rind
2 tsp. red pepper flakes
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. dried thyme
1 tsp. ground black pepper
1 tsp. salt
1 tbs. olive oil
1 tbs. soy sauce

Preparation

In a medium sauce pan, add chicken bones, whole cloves of garlic, lemon rind, red pepper flakes, basil, and oregano. Fill with water and boil uncovered on medium-low heat for 4 hours, adding more water about every hour, and stirring and squishing the softened garlic.

In the meantime, saute onions in olive oil and soy sauce until clear and lightly browned. Set aside.

In a bowl, mix ground turkey, thyme, black pepper, and salt. Mold into walnut sized balls and saute until browned on all sides (I use the same pan as the onions without washing it so that the meatballs take on those flavors). Set aside.

Strain the chicken broth into a large pot and add veggie water, sauteed onions, meatballs (along with the drippings from their pan), and salt to taste. Lightly boil for 30 minutes.

After serving, put a dollop of sour cream into each bowl and lightly mix.

All seasonings are approximate. Reduce or add to your personal taste. I enjoy making soups, so I tend to save the bones from the meats I cook and the water from the veggies I steam. If you use a store bought stock with this recipe, be sure to check the ingredients for salt and spices before adding your own.