Vegetable soup with turkey meatballs

Ingredients:

• Turkey bones left over from roasting in the oven
• 2 cups ground turkey
• 2 cups chopped cooked turkey meat
• 1 cup boiled corn
• 2 large onions, one cut into quarters, the other cut into cubes
• 4 carrots, 2 coarsely chopped, 2 sliced
• 4 celery stalks, 2 coarsely chopped, 2 sliced
• 6 cloves of garlic, 4 crushed, 2 finely chopped
• 1 bay leaf
• 10 black peppercorns
• 1 tbsp. l. olive oil
• 2 large eggs
• 6 tablespoons flour
• 1/2 tsp salt
• Freshly ground black pepper
• 2 sprigs of thyme

Preparation:

1. Place the turkey bones, quartered onions, coarsely chopped carrots and celery, crushed garlic, bay leaf, and peppercorns in a saucepan. Cover the bones completely with cold water (approximately 2 liters). Bring to a boil and simmer for 1 hour. Remove from the heat and strain the broth. You should have 10-12 cups of broth.
2. In a bowl, whisk together the eggs, flour, salt, and a pinch of freshly ground pepper. Add the ground turkey and mix thoroughly. If the dough is too runny, add more flour.
3. Heat olive oil in a saucepan. Add chopped onion and garlic and sauté over medium heat until softened, about 6 minutes. Add carrots and celery, thyme sprigs, and broth, bring to a boil, and simmer for another 10 minutes.
4. With wet hands, form meatballs, using a tablespoon as a measuring spoon. Drop them into the boiling soup and cook until the meatballs float to the surface, 3-4 minutes. Add the turkey and corn to the soup, season with salt and pepper to taste, and bring to a boil.