‘A Woman’s Equal Share’
~ Recipe ~
Maggie’s
Lemon Velvet Chicken Soup
(or turkey meatball soup) 
~ modernized ~

In the novel, ‘A Woman’s Equal Share’, you’ll recall that Maggie ran her kitchen like a drill Sergeant - just ask her daughters!  Here’s to moms everywhere who rule the roost!  This is the perfect recipe for Sunday supper!  The soup features a velvety broth that is lightly flavored with a hint of lemon.  Add in chicken or turkey meatballs along with garden veggies and herbs and you’ve got one beautiful, delicious pot of soup.

Gather together your ingredients:

2 packages of button mushrooms, cleaned and sliced

5 green onions chopped

1 clove of garlic, minced

5 carrots, sliced into ‘coins’

1 package of green peas, fresh or frozen

2 Tablespoons of minced, fresh oregano or 1 Tablespoon dried

1 Tablespoon minced, fresh thyme or 1 teaspoon dried

dash of cayenne pepper

1 teaspoon of paprika

salt & pepper

olive oil

Two 32 ounce containers of chicken broth

Juice of 2 lemons

2 eggs, beaten

1 cup of heavy whipping cream

4 Tablespoons of grated parmesan, romano or parrano cheese

1/4 pound (gluten-free) spaghetti or pasta of choice.

chicken or turkey meatballs


*Novel Note*

Maggie would have made her own broth early in the morning using an entire chicken.  Once the broth was rich enough, she would have stripped that chicken carcass clean and used that meat for her soup instead of turkey meatballs.  When I make this soup, I use pre-made chicken broth and make my own turkey meatballs ... To make this soup a tad more Maggie-authentic, pick up a roasted chicken at the grocery store and strip that carcass clean.  Use that chicken in place of the turkey meatballs.


Turkey Meatballs:

1 pound of ground turkey

2 Tablespoons of fresh parsley, chopped

1 egg beaten

3 Tablespoons of grated parmesan, romano or parrano cheese

a few grinds each: salt & pepper


Combine ground turkey with next 4 ingredients.  Form into small meatballs, place on baking sheet and bake in a 350 degree oven for 30 minutes. 

Method:

First, see to the turkey meatballs ... get them into the oven.  While the meatballs are baking, sauté the mushrooms in a few swirls of olive oil until they release their liquid and have begun to caramelize.  At this point, add in the carrots, green onions and garlic and cook until somewhat softened.  Add in the spices and the salt and pepper; combine and continue to cook.  Add the lemon juice and combine.  Add the chicken broth and bring to a boil and immediately turn down to a low simmer.  At this point, add in the green peas.  Allow the broth to simmer along for a good 10 - 15 minutes.

By now, the meatballs should be thoroughly baked.  Remove them from baking pan onto paper towel to soak up any fat and then add them to the soup.  Cook for another 15 - 20 minutes.  

Beat together (by hand is just fine) the eggs and the cream, whisk in 1/2 c of hot soup into the egg/cream mixture and then, add it to the soup; whisking the soup as the cream mixture is added so that the liquids are able to bind.

I prefer cooking the pasta separately to avoid imparting any starchiness to the soup broth.  Once the pasta is cooked, add it into the soup and keep the temperature down to a low simmer.

Keep the temperature at a low simmer.  Add in the cooked pasta, salt & pepper to taste and the 4 Tablespoons of grated cheese.  Give the soup another 10 minutes of simmering and then serve it up!


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