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

Turkey Meatball and Kale Soup

Print Recipe

• CourseSoups

Servings

4 servings

Servings 4 servings

Turkey Meatball and Kale Soup Print Recipe CourseSoups Servings 4 servings Servings 4 servings

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:MetricUS Imperial

Instructions

1. Pour milk into a large mixing bowl, tear bread into small pieces and add to the milk; soak 10 minutes.
2. Add ground turkey, chopped green onions, minced garlic and mix together.
3. Scoop out with spoon and roll between wet palms to form 1/2-inch balls.
4. Set aside.

Soup

1. 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.
2. Place meatballs on top of vegetables.
3. 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.
4. Add kale or spinach, cover and simmer just until kale/spinach is wilted. Gently mix together and serve.

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