Turkey Meatball Soup with Greens

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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 264
  • Fat: 8.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 30.7g
  • Carbohydrate: 18.1g
  • Fiber: 3.3g
  • Cholesterol: 70mg
  • Iron: 3.1mg
  • Sodium: 608mg
  • Calcium: 271mg

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. 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. 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.

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