Making turkey meatball soup with a hint of cannabis oil
The cooler weather is here, which makes it the perfect time to break out those soul-warming homemade soup recipes, and this one comes with the buzz. This hearty turkey meatball soup keeps things relatively simple, but each mouthful is jam-packed with so much flavour, and it’s low in fat, so you’ll be able to feel good about heading back for seconds.
The best way to infuse homemade soup
The best way to infuse turkey meatball soup is directly through the stock by adding the cannabis oil when the ingredients are just about done cooking to avoid any possible degradation from exposure to too much heat. This is the most efficient method. However, those who dream of a more powerful edible dish might also swap out regular olive oil for the cannabis-infused variety for browning the meatballs, but that is a combination more suited to seasoned consumers.
Turkey meatball soup recipe
If you’ve got a craving for homemade soup and you want to get high, then this turkey combination might be right up your ally. It’s easy, and it doesn’t take too long to make, plus it comes with a burst of relaxation which is a pretty good deal, but this recipe does require minor prep-work, so be sure to go over the steps the night before you plan on making it.
Preparation: 15 minutes
Cooking: 55 minutes
- 1 pound lean ground turkey
- 2 full slices of white bread (left out overnight on the counter to dry)
- 1 large egg
- ¼ cup whole milk
- ¼ cup parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons parsley
- 1 teaspoon salt
- ½ teaspoon pepper
Soup stock ingredients
- 8 cups chicken stock (or vegetable)
- 5 ounces baby spinach (de-stemmed)
- 3 large carrots (sliced)
- 2 celery stalks (diced)
- ½ cup orzo pasta
- 2 tablespoons cannabis-infused olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Large mixing bowl
- Baking sheet
- Large saucepan with lid
- Wooden spoon
- Large soup pot
Use your hands to pull apart the slices of bread until it’s broken down to 1-inch bits, and then toss them into a mixing bowl, along with the egg, milk, parmesan cheese, and spices, and mash it all together until the ingredients are thoroughly combined.
Grab a small amount of the meatball mixture and roll it into a ball shape. The ideal size is around 1 ½ inch, and this process can continue until all of the meat has been pressed into turkey meatballs.
Dump the freshly made meatballs into a saucepan along with the olive oil and
then cook them over medium heat long enough to brown, which should take between 2-4 minutes per side.
Add all of the vegetables and spices for the soup stock with the cannabis-infused olive oil and then cook them over medium heat for 8 minutes, or until tender.
Next, we turn down the heat a bit and add the stock and orzo pasta to the saucepan. Once the stock reaches a simmer, dump in the meatballs into the pan, and then cover the mixture with a lid before leaving it to simmer for 15 minutes.
It’s time to get out the spinach and toss it into the stock, where it can soften and cook for two minutes.
Once both the meatballs and the vegetables have cooked, the delicious turkey soup will be ready to be served and enjoyed.