Turkey neck soup

Many people mistakenly believe that turkey soup is too lean. This remark would be fair if you prepare a dish exclusively from poultry breast. If you cook turkey neck soup, the broth will become tender, rich, and satisfying. This soup will be lower in calories than beef or pork soups, but very healthy and tasty.

1. Calories
   59,1 kcal
2. Protein
   3,08 gram
3. Fat
   2,1 gram
4. Carbohydrates
   6,87 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Turkey neck
   350 g
2. Water

   ---

   
   1.3 l = 1300 g
3. Onions

   ---

   
   100 g
4. Carrot

   ---

   
   80 g
5. Potato

   ---

   
   350 g
6. Paste "Farfalle"

   ---

   
   120 g
7. Salt

   ---

   
   to taste
8. Sunflower oil refined

   ---

   
   to taste
9. Parsley

   ---

   
   optional

Steps:

1. 
   Prepare ingredients for turkey neck soup. Peel onions, carrots, potatoes. Cut the onion into half rings, carrots and potatoes into cubes.
2. 
   Boil turkey necks. Pour water into the meat in a saucepan, add salt and bring to a boil. Simmer for 20-30 minutes until the necks are tender. Remove the meat from the broth.
3. 
   Prepare the vegetables. Sauté carrots and onions in a frying pan with oil for 5-6 minutes.
4. 
   Prepare turkey neck soup. Bring the meat broth to a boil. Drain the potatoes. After boiling, add the fried carrots and onions and cook for 10 minutes. The vegetables should become semi-soft. At this time, lower the farfalle, let it boil, cook for 15 minutes. Add some salt. Separate the meat from the turkey neck and place in the soup. Let sit after cooking for 10 minutes.
5. 
   Serve turkey neck soup, garnished with parsley.