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Turkey Giblet Soup

Created by Phelan, Monday, 19 November 2007

Ingredients

At a glance

Ingredients

Difficulty

Course/Dish

Seasonal Eating

Meal Time

Special Diets

Serves

6

Giblets (liver, heart, gizzard), neck, and tail from one turkey
3 pints turkey broth or lightly salted water
4 onions, chopped
2 tablespoons vegetable oil
2 medium tomatoes, diced
2 tablespoons uncooked rice
2 eggs, beaten
3 tablespoons sour cream

Methods/steps

Boil the giblets, neck, and tail in the broth or the water over high heat for at least 15 minutes in large stew pot. Remove the giblets and dice. Throw out the neck and tail.
Using a large skillet, saute the onions in oil over a medium-high heat until tender. Add the diced giblets and fry for 3 minutes. Add the tomatoes and cook an additional 6 minutes. Add tomato mixture and the uncooked rice to your broth and boil until the rice is tender, about 20-25 minutes. Lowing heat to simmer.
Blend the eggs and sour cream, fold into soup. Simmer for 10 minutes, do not bring to a boil.

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