MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Frikadelki In Broth w/Fermented Herbs
Categories: Poultry, Herbs, Vegetables, Potatoes
Yield: 7 servings

MMMMM----------------------FERMENTED HERBS---------------------------
1/2 c Rough chopped basil leaves &
- stems
1/2 c Rough chopped dill leaves &
- stems
1/2 c Rough chopped flat-leaf
- parsley leaves & stems
1 1/2 ts Kosher salt

MMMMM------------------BROTH & TURKEY MEATBALLS-----------------------
2 sm Yellow onions
1 lb Ground turkey
Salt & fresh ground pepper
1 tb Unsalted butter
1 sm Carrot
1 lb Yukon gold potatoes; peeled,
- in 1/2" cubes
1 Bay leaf

MAKE THE FERMENTED HERBS: In a medium bowl, toss the
basil with the dill, parsley, and salt until evenly
combined. Cover the herbs with a square of cheesecloth
and weight with a plate small enough to fit over the
herbs but not touch the sides of the bowl. Place a heavy
can or weight on the plate and refrigerate the herbs.
After 24 hours, remove the weights and rinse and wring
out the cheesecloth. Replace the cheesecloth and weights
over the herbs and repeat once a day for 4 more days.
After the fifth day, remove the weights, discard the
cheesecloth, and scrape the herbs into a small jar. Seal
the jar and refrigerate the herbs until ready to use, or
up to 2 weeks.

MAKE THE MEATBALLS AND BROTH: Using the large holes of a
box grater, grate 1 onion into a large bowl and add 1
tablespoon of the fermented herbs and the turkey meat.
Season the meat with salt and pepper and, using your
hands, mix until evenly combined. Using a tablespoon
measure, portion the meat into about 3 dozen 1/2-oz.
meatballs.

In a large saucepan, heat the butter over medium. Finely
chop the remaining onion and finely grate the carrot.
Add both to the pan and cook, stirring, until softened,
5 minutes. Add the potatoes, bay leaf, and 8 cups water
and bring to a boil. Reduce the heat to maintain a
steady simmer and cook for 5 minutes. Add the meatballs
and cook until the meatballs and potatoes are tender,
about 10 minutes. Ladle the meatballs, vegetables, and
broth into soup bowls and serve with the fermented herbs
on the side, using them as a seasoning instead of salt.

by Olia Hercules.

Serves 6 - 8

RECIPE FROM: https://www.saveur.com

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