Turkey Meatball Soup 2016-11-07T13:21:55+00:00

Turkey Meatball Soup

1 pound ground turkey breast (hormone and range free)
1/2 cup cooked quinoa
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) or escarole
1/4 teaspoon crushed red pepper
5 cups unsalted, organic chicken stock
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; Serve with lemon, if desired.