Black-eyed Pea Soup with Turkey Meatballs and Corn Bread Dumplings
from the holiday kitchen of Sharmagne Leland-St. John

½ pound lean ground turkey
¼ cup whole-wheat flour plus 2 tablespoons, divided
½ teaspoon ground cumin
¼ teaspoon sea salt
1 teaspoon extra-virgin olive oil
2 tablespoons sweet butter
2 carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
3 cups low-sodium chicken stock or vegetable broth
1 ½ cups water
1 teaspoon ground cumin
2 (15-ounce) cans of black-eyed peas, drained and rinsed
1 red bell pepper, chopped
1 zucchini, chopped
1 cup collard greens, shredded
½ teaspoon freshly ground black pepper

Dumplings
1 cup yellow or blue cornmeal
2 teaspoons baking powder
2 eggs, beaten
¼ cup whole-wheat flour
¼ teaspoon sea salt
½ cup whole milk
4 scallions, trimmed and minced including the greens
½ medium jalapeño pepper minced

To make the dumplings, set aside ¼ cup plus 2 tablespoons whole-wheat
flour. Combine the cornmeal, baking powder, eggs, remaining flour, salt,
milk, scallions and jalapeño, in a medium mixing bowl. Mix until well
combined. Place in the refrigerator while preparing the soup.

To prepare the soup, combine ¼ cup whole-wheat flour, cumin and salt
in a small bowl. Form teaspoon-sized bits of ground turkey into balls and
lightly dredge them in the flour mixture. Heat the olive oil in a large
soup pot over medium heat.  Add turkey chunks and brown them on all
sides. Remove from the pot and set aside.

Over medium-high heat, in the same pot, melt the butter. Add the carrots,
celery and yellow onions. Cook for approximately 5 minutes, until fragrant
and beginning to turn translucent. Add the remaining 2 tablespoons whole-
wheat flour and cook, stirring constantly, until the flour begins to brown
slightly. Stir in the chicken stock, water, cumin, black-eyed peas and
browned turkey bits. Bring to a simmer for approximately 7 to 10 minutes.
Add the red pepper, zucchini and collard greens. Bring soup to a rapid
simmer, approximately 4 to 5 minutes.

Wet hands in cold water and mound the dumpling batter into tablespoon sized
balls. Drop them into the simmering soup one at a time, stirring so they do not
stick together. Cook uncovered for 5 minutes. Reduce heat, cover and cook for
15 minutes. Check to see that the dumplings are fully cooked before serving.

 


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]