Turkey Meatball Soup with Greens

Turkey Meatball Soup with Greens Recipe
Photo: Iain Bagwell; Styling: Missie Neville Crawford
We like the tenderness of lacinato kale, but you can substitute other varieties in this soup.

Yield:

Serves 6

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hours

Nutritional Information

Calories 264
Fat 8.5 g
Satfat 2.7 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 30.7 g
Carbohydrate 18.1 g
Fiber 3.3 g
Cholesterol 70 mg
Iron 3.1 mg
Sodium 608 mg
Calcium 271 mg

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
6 garlic cloves, minced and divided
1 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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sidney Fry, MS, RD,

September 2013
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