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Turkey Meatball Broth From The Four Seasons Cookbook

If your Christmas turkey turns out to be too much, don’t worry about weeks’ worth of dry sandwiches when there’s a sumptuous broth to try out. We have the Four Seasons Cookbook to thank for this unusual and delicious dish. If you’re looking for a Christmas present for a foodie, this beautiful recipe book is bound to delight, packed with inspiring but easy recipes for every season.

Tip: strip all the meat from the Christmas turkey, separating the dark from the white meat, and freeze for up to 3 months. The white meat is ideal to add to cheese sauces or to serve with pasta and the more succulent, darker meat is perfect for meatballs, soups and curries.

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What you'll need

  • 1tbsp fresh parsley, chopped
  • 1tsp Worcestershire sauce
  • 1 garlic clove, peeled and finely sliced
  • 1tbsp fresh sage leaves, chopped
  • 250g (9oz) green cabbage, such as January King or Savoy, shredded
  • Salt and freshly ground black pepper
  • 1 large carrot, peeled and diced
  • 50g (2oz) fresh breadcrumbs (white or wholemeal)
  • 2tbsp milk
  • 250g (9oz) cooked turkey, finely chopped or minced
  • 1tsp fennel seeds (optional)
  • ½tsp dried thyme
  • 1 litre (1¾ pints) hot chicken or turkey stock
  • 1 egg, beaten
  • Light olive oil for frying
  • 1 celery stick, finely sliced
  • Crusty bread, warmed, to serve
  • 1 large onion, peeled and finely chopped

Products used

How to make

  1. In a large bowl, sprinkle the breadcrumbs over the milk and leave to soak for a minute. Add the turkey, fennel seeds, if using, herbs and Worcestershire sauce. Mix well and season with salt and pepper.
  2. Add just enough beaten egg to bind all the ingredients together. Form into 12 small, walnut-sized meatballs. Heat a little oil in a saucepan and cook the meatballs until lightly browned all over. Transfer to a plate.
  3. Add the onion, carrot, celery and garlic to the pan, cover and cook over a low heat for 10–15 minutes or until softened but not coloured. Add a splash of the stock if the vegetables are sticking.
  4. Return the meatballs to the pan, pour in the stock and bring to a gentle simmer. Add the cabbage and cook for 5 minutes. Check that the meatballs are piping hot. Taste and adjust the seasoning. Ladle into large shallow bowls and serve with warm crusty bread.