Turkey Meatball Soup with Mixed Greens
Turkey Meatball and Kale Soup
grated Parmesan, plus more for serving
flat-leaf parsley, finely chopped
medium onion, chopped
cloves garlic, finely chopped
32-oz container low-sodium turkey or chicken broth
medium bunch kale, stems discard, leaves chopped (about 4 cups)
- Heat oven to 350°F. Line a rimmed baking sheet with nonstick foil.
- In a large bowl, combine egg, Parmesan, and parsley. Add turkey, garlic powder, and ó teaspoon each salt and pepper and mix to combine. Shape into small balls (each from about 1 level tablespoon mixture) and place on prepared baking sheet. Bake until set and barely pink on outside, 10 minutes; drain and set aside.
- Meanwhile, heat oil in a large pot or Dutch oven on medium. Add onion and garlic and cook, stirring frequently, until just tender, about 3 to 5 minutes.
- Add broth and bring to a boil on high. Reduce heat to low and stir in kale. While stirring, slowly add half-and- half. Add meatballs and cook 10 minutes (do not boil). Season to taste with salt and pepper.
Video: Slow Cooker Turkey meatball and Kale Soup
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