Kale and Turkey Meatball Soup Recipe
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Ingredients: |
Ingredients: For the soup:
1 bunch of Kale – sliced chiffonade
1 pound of pasta – whatever shape you desire
4 quarts of homemade broth (see recipe below)
For the meatballs:
1 pound ground turkey
1 large egg
1 small white onion – minced
3-4 cloves garlic – minced
1/2 cup Italian Breadcrumbs
1/4 cup Parmesan cheese
salt & pepper
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Directions: |
Directions: Heat the broth on the stove – once it boils keep to a simmer.
Meanwhile heat water to cook pasta – cook pasta accordingly to al dente consistency. Set aside.
Prepare the meatballs: Combine all ingredients in a large bowel. Use hands to combine making sure not to overwork the meat. Shape balls into teaspoon amount balls. Place on parchment paper until ready to start cooking.
Remove kale leaves from stem. Roll kale leaves and chiffonade. Add sliced kale leaves to simmering stock.
Add meatballs to stock by dropping them in one by one – be careful not to splash hot broth!
Once the meatballs cook through they will start to rise to the surface – takes about 8-10 mins depending on the size of the meatballs.
Add the cooked pasta. Allow the flavors to meld for 5-10 mins. |
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