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Turkey Meatball Soup


Prep Time

10 mins

Prep Notes

Cooking Time

1 hour

Yields

6 servings

Ingredients

  • 1 pound ground turkey breast
  • 1/2 cup cooked quinoa
  • 2 ounces Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • garlic cloves, minced and divided
  • large egg, lightly beaten
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/2 cup chopped shallots
  • 1/2 cup chopped celery
  • 8 cups trimmed chopped lacinato kale (about 1 pound)
  • 1/4 teaspoon crushed red pepper
  • 5 cups unsalted chicken stock (such as Swanson)
  • Lemon wedges (optional)

Directions

  1.  Combine turkey, quinoa, 1/4 cup cheese, parsley, basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 garlic cloves, and egg in a large bowl; mix gently just until combined. Working with damp hands, shape turkey mixture into 24 meatballs (about 2 tablespoons each)
  2. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add 12 meatballs; cook 8 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining 12 meatballs. Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots and celery to pan; sauté 5 minutes. Add remaining 4 garlic cloves; sauté 1 minute. Add kale, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper; cook 2 minutes, stirring occasionally. Add stock; bring to a boil. Return meatballs to pan. Reduce heat; simmer 10 minutes or until kale is tender and meatballs are done. Ladle 1 1/3 cups soup into each of 6 bowls; divide remaining cheese evenly among bowls. Serve with lemon, if desired.