Turkey Meatball Soup with Mixed Greens



Turkey Meatball and Kale Soup

Ingredients

large egg

1/2 c.

grated Parmesan, plus more for serving 

1/4 c.

flat-leaf parsley, finely chopped 

ground turkey 

1/4 tsp.

garlic powder 

Kosher salt 

Pepper

2 tbsp.

olive oil 

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)

half-and-half

Directions
  1. Heat oven to 350°F. Line a rimmed baking sheet with nonstick foil. 
  2. 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.
  3. 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.
  4. 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.





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Date: 05.12.2018, 21:27 / Views: 81174