Turkey Meatball Soup with White Beans and Kale

Turkey Meatball Soup with White Beans and Kale

  • 6 Tbs. olive oil, divided

  • 1 onion, diced

  • Kosher salt

  • 2 cloves garlic, minced

  • 1 lb ground turkey

  • 1/2 cup panko breadcrumbs

  • 1 tsp. ground cumin

  • 1 tsp. ground coriander

  • 1 1/2 cups grated zucchini, liquid squeezed out if needed

  • 6 cups good quality chicken stock

  • 1 - 15 oz. can white beans

  • 2 cups kale, stems removed and roughly chopped

In a medium Dutch oven or pot, add 2 tablespoons olive oil and warm over medium heat. Add the onion and a pinch of salt and saute for 4 minutes until soft. Add garlic and saute for another 30 seconds. Remove onion mixture from the pan.

In a large bowl combine half of the onion mixture with the ground turkey, panko, cumin, coriander, a large pinch of salt, grated zucchini and 2 tablespoons olive oil. Mix well and form into bite sized meatballs, about 2 tablespoons of meatball filling.

In the same pan that was used to cook the onion, brown the meatballs, in batches if needed. Once browned return all the meatballs to the pan followed by the stock. Cook the meatballs for 10 minutes over low. (It may get a little foamy on top but that is normal and will go away when stirred) then fold in the white beans and the kale. Cook for another 1 to 2 minutes or just until the kale is wilted and soft.

Serve the soup topped with some lemon zest and Parmesan cheese

Makes about 4 servings.

Fridge Foraging, SoupAmanda FredericksonComment