Making this soup is simplicity itself, yet the flavor suggests it is the product of painstaking preparation and complicated cooking. Ingredients:

For the meatballs:

• 1 lb. ground turkey
• 1 large egg
• 1 Tbsp. chopped fresh dill
• 1 small onion grated
• 1 small carrot grated
• 1/4 cup dried bread crumbs
• salt and black pepper to taste

For the soup:

• 6 cups chicken or vegetable broth (more if need it)
• 1 medium carrot, chopped or grated
• 1 small onion, chopped
• 1 medium potato, peeled and cubed
• 1/3 cup quinoa
• salt and black pepper to taste

Directions: To make a meatballs: Add the onion, carrots, egg, bread crumbs, fresh dill, salt and pepper to a large bowl and blend. Add in the turkey and mix everything well together. Shape the turkey mixture into small meatballs. Place on a large plate or baking sheet until ready to cook. In a large saucepan over medium heat, melt the butter. Add carrot, onion and cook stirring occasionally for about 4 to 5 minutes. Add potato, quinoa and broth and simmer, uncovered, about 10 minutes. Stir in meatballs, cover, and simmer until vegetables are tender and meatballs are cooked, about 15 more minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve with fresh herbs. About the Author: My name is Yelena, and I was born and raised in St. Petersburg, Russia and now live in Historic town near Philadelphia. I’m a wife to a wonderful guy and a mother to two precious children, and have a food blog called Cooking Melangery. My blog is my portfolio, (although I have real portfolio http://yelena.strokin.info), and a place where I can introduce my work to the world. I “meet” new people there all the time, and I’m so happy about it. I have a degree in Culinary Arts and a passion for anything beautiful and creative. I currently work as a freelance food stylist and photographer from my home studio.