Turkey Meatball and Kale Soup
Healthy and hearty soup of turkey meatballs, kale, and vegetables.
Servings: 6
Calories: 250kcal
Equipment
- Large Stock Pot
- Temperature Probe
Ingredients
Meatballs (double batch)
- 16 ounces turkey ground
- 1 egg Lightly beaten
- 2 tbsp coconut flour
- 2 tbsp almond flour
- 2 tbsp parmesan cheese grated
- 1 tbsp parsley dried
- 1 tsp italian spices
- 1/2 tsp paprika smoked
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- Pinch red pepper
- 2 tbsp olive oil extra virgin
Soup
- 2 tbsp olive oil
- 1/2 cup onion finely chopped
- 1 cup carrot 2 whole carrots, sliced
- 1 ribs celery 3 ribs, chopped
- 6 cups broth chicken
- 1/4 tsp poultry seasoning
- 1 bay leaf
- 2 cups kale approximately 1 leaf chopped
- 1/4 cup parmesan cheese shredded, garnish
- 1 tsp parsley dried
Instructions
Meatballs
- Heat 2 tablespoons olive oil in pan over medium heat.
- Mix meatball ingredients together. The mix will be very sticky. Form into 1 to 2- inch balls.
- Drop meatballs into the hot pan. Turn heat to low.
- Brown on all sides. These meatballs brown fast so keep a close eye on them. When the internal termperature reaches 165F. Remove and drain on a paper towel.
Soup
- Heat 2 tablespoons olive oil in large stockpot.
- Add chopped carrot, onion, and celery. Saute 5 minutes until tender.
- Add broth, bay leaf, poultry seasoning, and the cooked meatballs.
- Bring to a boil. Simmer for 10 minutes.
- Chop kale, remove stems. Add to the pot.
- Simmer for 30 minutes until kale is tender.
- Top with shredded parmesan cheese.
Notes
Serving size = 1 1/2 cup.