Enjoy this Turkey Meatball and Kale Soup on a cold Winter night.
Some days you are so tired from work that you will settle for breakfast for dinner. Then there are days where you are still tired, but somehow inspired to get in the kitchen and create a meal that makes your taste buds smile. This was me yesterday, and today I’m sharing my recipe with you in hopes that your taste buds will smile, as well.
This soup is great to make on a Sunday night in the winter time to have for the rest of the week. One thing I’ve done before is when I would come home from college during this time of year, my mom would give me leftover chili or soup, and I would put it in my freezer until I was ready to enjoy it again. Everything still tastes fresh, all you do is heat it up over the stove.
This soup is bursting with flavor and nutritional benefits all at once. The following recipe is made to-taste. If you have any questions, feel free to comment below or utilize my contact page.
Ingredients (serves 4-6):
- 2 packages lean, ground turkey
- 2 eggs
- Italian bread crumbs
- Sun dried tomatoes (not jarred), chopped
- Salt and pepper
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 2 sweet potatoes, cubed
- Kale, de-ribbed and roughly chopped
- 3 celery stalks, chopped
- 1/2 onion, chopped
- 5 cloves garlic, minced
- Handful of fresh basil, chopped or julienned
- 2 cans cannellini beans
- Dry herbs of your preference; I used thyme and basil (could also use oregano)
- Garlic powder
- 2 1/2 boxes chicken stock
- Extra virgin olive oil
1. Preheat oven to 350 degrees.
2. Combine first five ingredients in a large bowl. Use hands or potato masher to combine well. Form into meatballs of equal size and place on greased baking sheet(s).
3. Chop peppers, onion, celery, potatoes, kale, garlic and basil while oven is heating.
4. Place meatballs into oven and bake for 12-15 minutes.
5. Meanwhile, heat olive oil in a large pot/dutch oven to medium heat.
6. Add garlic and saute until golden/translucent and soft.
7. Add bell peppers, onion, celery, and kale. Saute until kale is wilted and veggies are soft.
8. Add sweet potatoes, chicken stock, basil, herbs, garlic powder and cannellini beans. Raise heat to a light boil and cover. Let boil for about five minutes. Poke potatoes with a fork to check softness.
9. When potatoes are soft, lower heat to simmer. Add meatballs and cover. Let simmer for about ten minutes. *TIP: for an extra burst of flavor, add whole (I used pre-julienned) sun dried tomatoes to the pot.
10. Serve with Parmesan cheese on top!
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