Annabelle Breakey
Total Time
50 Mins
Yield
Makes 6 servings

We love the play between the delicate, slightly sweet purée of turnips and parsnips and the savory cheese- and herb-enhanced meatballs. Serve this soup as the first course for a fall dinner party. Prep and Cook Time: 50 minutes. Notes: Some bread and a simple green salad turn this soup into an elegant meal for 4.

How to Make It

Step 1

Melt butter in a medium pot over medium-high heat. Add onion and 1/2 tsp. salt. Cook, stirring, until soft, about 2 minutes. Add turnips, parsnips, broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are tender, 10 to 15 minutes.

Step 2

Meanwhile, combine pork, 1 tbsp. chives, parsley, cheese, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. Mix gently to combine. Form into 36 balls, about 1 tsp. each, and set aside.

Step 3

Whirl soup in a blender until smooth (in batches if necessary). Return to pot and keep warm over low heat.

Step 4

In a wide, shallow pan, bring at least 2 in. of water to a boil and add remaining 1 tsp. salt. Add meatballs and cook until they float to the surface and are cooked through (test one to be sure), about 4 minutes. Transfer to a warm plate with a slotted spoon.

Step 5

Divide soup among 6 bowls. Top each bowl with 6 meatballs and sprinkle with additional chives and pepper. Serve hot.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

A good use for turnips

detailaddict
December 06, 2017
This was surprisingly good for a recipe that uses up turnips.  I actually had too many turnips and not quite enough parsnips, but the soup was still mildly sweet and pleasant-tasting.  My only regret is that I didn't use a whole pound of ground pork to make the meatballs (which were less of a pain to make than I expected), as what we have will not be enough to match the leftover soup.  I served this as an entree with a glass of wine, but it does need a salad and/or bread to round it out as even with the meatballs it's not quite substantial enough.  I don't expect to make this often as I don't often have turnips to use but I would make this again.

leileis's Review

leileis
November 18, 2012
This soup is so delicious, the flavors blend so well together. Even my 18 months old son loves it. Makes great leftovers for lunch.