Turkey Meatball and Kale Soup
This recipe is part of my “naked kitchen menu” because it has no spices. Consider this a base that can be varied by using different ground meat, or vegetables and adding spices.
Variations:
- Use ground bison or grass-fed beef instead of turkey, or ground lamb
- For the soup, use leeks instead of onions, add a chopped turnip or rutabaga
- Add 1 cup of chopped broccoli or cauliflower
- Add 1 cup peas or green beans
- Add 1 cup of diced potato
- Reduce the amount of broth to make a chunky stew instead of soup
Ingredients
Meatballs
- 1/4 cup milk
- 2 slices bread
- 1 pound lean ground turkey
- 2 green onions finely chopped
- 1/4 cup parsley chopped
- 2 cloves garlic minced
Soup
- 2 tablepsoons olive oil
- 1 onion chopped
- 2 - 3 carrots sliced
- 2 - 3 celery stalks sliced diagonally
- 4 cloves garlic minced
- 6 - 8 cups chicken broth (64 oz)
- 4 cups kale chopped
Adjust servings: servings
Units:
Instructions
- Pour milk into a large mixing bowl, tear bread into small pieces and add to the milk; soak 10 minutes.
- Add ground turkey, chopped green onions, minced garlic and mix together.
- Scoop out with spoon and roll between wet palms to form 1/2-inch balls.
- Set aside.
Soup
- Heat olive oil in a pot over medium heat just until it starts to shimmer. Add onions, carrots and celery. Cook, stirring occasionally until vegetables soften, add chopped garlic and cook, stirring, 2 more minutes.
- Place meatballs on top of vegetables.
- Gradually pour in broth. Gently stir broth into vegetables without breaking the meatballs. Cover and cook over low heat, just barely bubbling until meatballs are cooked through.
- Add kale or spinach, cover and simmer just until kale/spinach is wilted. Gently mix together and serve.
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