Vermicelli Soup with Turkey Meatballs and Mushrooms

Ingredients

• 2 c. à soupe Olive oil (For cooking the aromatics and browning the meatballs)
• 1 botte Chives (spring onions) (Separate the white part (for cooking) and the green part (for garnish))
• 300 g Ground turkey (Season with herbs and spices before forming the meatballs)
• 1 c. à café Herbes de Provence (Mix into the meat)
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 2 moyennes Floury potatoes (Peel and dice)
• 200 g White mushrooms (Thinly slice)
• 1 l Water (Boiling)
• 1 Bouquet garni (thyme, bay leaf, parsley)
• 2 c. à soupe Butter (For browning the meatballs and enriching the soup)
• 100 g Vermicelli (fine type) (Add at the end of cooking)
• 100 ml Heavy cream (Incorporate 2 minutes before the end)
• 2 c. à soupe Fresh chives (For garnish)

Instructions

1. Prepare the aromatics and the meatballs

   Finely chop the white part of the chives. In a bowl, combine the ground turkey with the Herbes de Provence, salt, pepper and 1 tbsp olive oil. Form small meatballs about the size of a walnut, place them on a plate and refrigerate.

   Time: PT5M

2. Sauté the aromatics

   In the pot, heat 1 tbsp olive oil over medium heat. Add the chopped chives and sliced mushrooms, season with salt and pepper. Brown for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: feu moyen

3. Cooking the broth

   Pour the boiling water into the pot, add the bouquet garni, the diced potatoes and let simmer for 30 minutes over medium heat until the vegetables are tender.

   Time: PT30M

   Temperature: feu moyen

4. Blend the soup

   Remove the bouquet garni, then blend the soup directly in the pot using an immersion blender until a velvety texture is achieved.

   Time: PT5M

5. Brown the meatballs

   In the same pot, add the butter and 1 tbsp olive oil. Brown the reserved meatballs for 5 minutes, turning them regularly.

   Time: PT5M

   Temperature: feu moyen

6. Add vermicelli and reheat

   Pour the blended soup back into the pot, stir in the vermicelli and cook for 10 minutes over medium heat until tender.

   Time: PT10M

   Temperature: feu moyen

7. Creamy finish

   Add the heavy cream and the chopped green chives, stir and cook for 2 minutes over low heat.

   Time: PT2M

   Temperature: feu doux

8. Serving

   Ladle the soup into bowls, sprinkle with the remaining green chives and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

415

Protein

35 g

Carbohydrates

130 g

Fat

45 g

Fiber

7 g

Ingredient Substitutions

• Instead of Olive oil: sunflower oil, rapeseed oil
• Instead of Chives (spring onions): shallots, green onions
• Instead of Ground turkey: ground chicken, ground beef
• Instead of Herbes de Provence: thyme, rosemary
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Floury potatoes: firm potatoes
• Instead of White mushrooms: Paris mushrooms
• Instead of Water: chicken broth
• Instead of Bouquet garni (thyme, bay leaf, parsley): fresh herbs
• Instead of Butter: margarine
• Instead of Vermicelli (fine type): very fine pasta
• Instead of Heavy cream: thick crème fraîche
• Instead of Fresh chives: flat‑leaf parsley

Equipment Needed

• Large pot or saucepan
• Immersion blender or blender
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring spoons
• Ladle (optional)
• Bowl for shaping the meatballs

Critical Steps — Do Not Skip

• Form compact meatballs and refrigerate before cooking.
• Blend the soup to achieve a smooth texture.
• Brown the meatballs to keep their shape and develop flavor.

Chef Tips from the Video

• Replace the water with chicken broth for deeper flavor.
• Lightly toast the vermicelli dry before adding for a nutty flavor.

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container, up to 3 days.

Freezer: Can be frozen for up to 1 month. Cool completely before placing in the freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Form and refrigerate the meatballs the day before.
• Prepare the broth and blend it, then keep refrigerated; reheat and add the vermicelli and cream just before serving.