Turkey Meatball soup

Artichoke and Meatball Soup
http://www.whatwereeating.com/recipes/milf-meatball-id-like-to-fork

SPY Comments: Pretty tasty and easy to make. 7/10
Mike wasn't sure about the Basil.

For the Meatballs:
1 1/4 lbs ground turkey, (not lean)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1/2 cup plain bread crumbs
1 tsp kosher salt
1 tsp freshly cracked black pepper
1 lg clove garlic, minced
1/4 cup finely chopped onion
1 egg
8 dashes worcestershire sauce

The Rest:
3 tbsp canola oil
3 fresh artichokes
juice from one lemon
1 medium onion, sliced
15 shitake mushrooms, stems trimmed and cut in half lengthwise
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
2 tbsp balsamic vinegar
1 (14.5 oz) can stewed tomatoes
3 cups beef stock
8 pieces fresh okra, whole
kosher salt and freshly cracked black pepper

Preheat the oven to 350 degrees.

Put all of the ingredients for the meatballs into a large bowl. Gently mix all the ingredients into the ground turkey until just combined. Try not to over-work the meat, too much mixing and fooling around with will lead to tougher meatballs. Place about and 1/8 of a cup of the seasoned meat into your hand. Rolling the meat between both your hands, form into a meatball. Set aside and repeat this process until all of the meat has be formed into meat balls.

Fill a large bowl half way full with water. Add the juice from one lemon to the water. Trim and peel the stem and base of an artichoke. Remove all of the leaves and the choke (the white hairlike inedible part of the inside of the flower), leaving only the artichoke heart. Cut the heart into quarters and place in the lemon water immediately. Repeat this process with the other two artichokes, working individually. The flesh of artichokes will oxidize (turn brown) rapidly unless they are in an acidic environment, so work quickly and keep them immersed in the lemon water until ready to use.

Preheat a dutch oven or other oven-safe pot over medium-high heat. Add the canola oil to the pot. Once the oil and pan have heated, brown the meatballs on all sides, working in batches so you don’t over-crowd the pan. Remove browned meatballs from the pan. Set aside and reserve.

Reduce the heat beneath the pot to medium. Add the sliced onions to the pot. Saute the onions for five minutes, stirring occasionally.

Add the mushroom halves to the pot and stir. Saute the mushrooms and onions for another five minutes, stirring occasionally.

Add the minced garlic, oregano, basil, and thyme to the pot. Stir and saute for 1 minute longer.

Deglaze the pot with the balsamic vinegar, making sure to scrape up all the little pieces on the bottom of the pot.

Add the stewed tomatoes and beef stock to the pot. Stir. Raise the heat to high. Season with a pinch of kosher salt and freshly cracked black pepper. Drain the artichoke hearts. Add the reserved meatballs and drained artichoke hearts to the pot. Allow the ingredients to just come to a boil.

Once the pot has reached a boil add the whole okra. Cover the pot with the lid and place the pot into a preheated 350 degree oven. Bake the meatballs and artichokes at 350 degrees for 35-40 minutes or until the artichokes are tender when pierced with a fork and easily slide off. Remove the pot from the oven. Taste the broth and adjust seasonings as necessary with kosher salt and freshly cracked black pepper. Serve hot in a bowl with some crusty artisan bread to sop up all the glorious juices. Enjoy!