Turkey Meatballs & Kale Soup

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 25 minutes
For Meatballs:
1-pound lean ground turkey
1 garlic clove, minced
1 egg, beaten
¼ cup low-fat Parmesan cheese, grated
Salt and ground black pepper, as required
For Soup:
1 tablespoon olive oil
1 small yellow onion, chopped finely
1 garlic clove, minced
6 cups low-sodium chicken broth
8 cups fresh kale, trimmed and chopped
2 eggs, beaten lightly
Salt and ground black pepper, as required
1. For meatballs: in a bowl, add all ingredients and mix until well combined.
2. Make equal-sized small balls from mixture.
3. In a large soup pan, heat oil over medium heat and sauté onion for about 5-
6 minutes.
4. Add the garlic and sauté for about 1 minute.
5. Add the broth and bring to a boil.
6. Carefully place the balls in pan and bring to a boil.
7. Reduce the heat to low and cook for about 10 minutes.
8. Stir in the kale and bring the soup to a gentle simmer.
9. Simmer for about 2-3 minutes.
10. Slowly, add the beaten eggs, stirring continuously.
11. Cook for about 1-2 minutes, stirring continuously.
12. Season with the salt and black pepper and remove from the heat.
13. Serve hot

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