# Components:
→ For the Meatballs
01 - 500 g ground turkey
02 - 1 large egg
03 - 40 g breadcrumbs
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 small onion, grated
06 - 2 garlic cloves, minced
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - ½ tsp smoked paprika
→ For the Soup
10 - 2 tbsp olive oil
11 - 1 medium onion, finely chopped
12 - 2 carrots, diced
13 - 2 celery stalks, diced
14 - 1.2 L chicken or vegetable broth
15 - 300 g pitted sour cherries (fresh or frozen; reserve juices)
16 - 2 tbsp tomato paste
17 - 1 tbsp honey or maple syrup
18 - 1 bay leaf
19 - ½ tsp ground cinnamon
20 - ½ tsp dried thyme
21 - Salt and pepper, to taste
→ Garnish
22 - Fresh dill or parsley, chopped (optional)
# Directions:
01 - In a large bowl, combine ground turkey, egg, breadcrumbs, parsley, grated onion, garlic, salt, pepper, and smoked paprika. Mix until just combined.
02 - With wet hands, form 2–3 cm diameter meatballs and set aside on a tray.
03 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened.
04 - Stir in tomato paste and cook for 1 minute. Add broth, bay leaf, thyme, and cinnamon. Bring to a gentle simmer.
05 - Carefully drop turkey meatballs into the simmering broth. Cover and simmer for 15 minutes.
06 - Add sour cherries (and any reserved juice), honey or maple syrup, and continue simmering for 10–12 minutes, until meatballs are cooked through and cherries are softened.
07 - Taste and adjust salt and pepper as needed. Remove bay leaf. Ladle soup into bowls and garnish with fresh dill or parsley.
