Leftover “Turkey and Stuffing” Meatball and Mashed Potato Soup | PCC Natural Markets

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Leftover “Turkey and Stuffing” Meatball and Mashed Potato Soup

Yield: about 2 quarts

Your rating: None (3 votes)
Your rating: None (3 votes)

These savory little meatballs in creamy potato and greens-infused turkey broth are such a great way to use a slew of classic holiday leftovers. Don’t forget a splash of cranberry sauce on top for a colorful spark!


These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


In a bowl, mix turkey, stuffing and eggs together. Refrigerate for 1 hour or up to overnight. With moistened fingers, form into small meatballs, about 3/4-inch in diameter. They will be moist.

Heat 2 tablespoons oil in a sauté pan over medium heat. Brown meatballs, turning frequently so they retain their shape, for 6 to 8 minutes, or until they are cooked through. Keep hot while you finish the soup.

In a soup pot, heat remaining 2 tablespoons oil over medium-high heat. Sauté leeks, mushrooms and herbs for 3 to 4 minutes. Pour in stock, stir in mashed potatoes and greens and simmer for 5 minutes. Season to taste with hot sauce, Worcestershire, salt, pepper and lemon juice.

Add meatballs and simmer very gently for 2 to 3 minutes. Serve in pretty soup bowls, garnished with sage leaves and offer cranberry sauce on the side.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired November 24, 2010.

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I made this soup and it was a huge hit! One variation I did was when I made the "meatballs" I placed them on a cookie sheet coated with cooking spray and placed them in a 400 oven for about 15 minutes, this made frying them easier because they retained their shape and as added bonuses they only needed a little additional frying to give them a nice crunchy outer and I didn't have to wait for any set up in the refrigerator :)

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