Turkey Meatball Soup

Prepare the meatballs: Finely chop the onions and mix them with the egg, salt, pepper, and ground turkey until well combined. Shape the mixture into small meatballs, about 1 tablespoon each.
1 pound ground turkey, 1 large egg, salt and black pepper, black pepper, ¾ cup brown onion
Brown the meatballs: Heat olive oil in a skillet over medium-high heat and sear the meatballs for about 1 minute per side until golden brown. Don’t worry about cooking them through—they’ll finish cooking in the soup.
2 tablespoons olive oil
Make the soup base: In a large Dutch oven, heat a drizzle of oil over medium-high heat. Add the carrots, onion and celery, sautéing for about 3 minutes until softened.
2 cups carrots, 1 cup celery, 2 teaspoons olive oil, ½ cup brown onion
Simmer the sou: Pour in water or broth, potatoes and season with salt and pepper. Toss in the bay leaves and add the seared meatballs. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 12 minutes.
2 cups golden potatoes, 3 bay leaves, ¾ teaspoon salt, 8 cups water or chicken broth
Add the pasta: Stir in the vermicelli and cook for an additional 10 minutes or until the pasta is tender.
1 ½ cup vermicelli
Finish with dill: Stir in freshly chopped dill, taste for seasoning, and serve your soup warm!
⅓ cup fresh dill