Rating: 3.5 stars
18 Ratings
  • 1 star values: 1
  • 2 star values: 5
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 5

We like the tenderness of lacinato kale, but you can substitute other varieties in this soup.

Sidney Fry, MS, RD
Recipe by Cooking Light September 2013

Gallery

Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
40 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Chef's Notes

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.

Nutrition Facts

264 calories; fat 8.5g; saturated fat 2.7g; mono fat 3.3g; poly fat 0.9g; protein 30.7g; carbohydrates 18.1g; fiber 3.3g; cholesterol 70mg; iron 3.1mg; sodium 608mg; calcium 271mg.
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