Meatball and Kale Soup

0.0/5 rating (0 votes)
Meatball and Kale Soup

I am using ground turkey in this soup. It makes it so light and perfect! As an Italian family we love meatballs anyway we can get them! They are amazing in soup...  

Chefs Note:  Freeze in individual containers and just warm up when you are looking for something to enjoy next week!



  • 1 pound ground turkey
  • 2 tablespoons chopped fresh flat-lead parsley
  • 2 tablespoons chopped fresh basil
  • 1 1/2 teaspoons sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 5 garlic cloves, minced and divided
  • 1 large egg, lightly beaten
  • 4 teaspoons olive oil, divided
  • 1/2 cup shallots, chopped
  • 4 cups kale, trimmed and chopped
  • 1/4 teaspoon crushed red pepper
  • 5 cups low sodium chicken stock


  1. In a large bowl add ground turkey, parsley, basil, 1 teaspoon sea salt, 1/2 teaspoon pepper 3 cloves garlic and egg. Combine gently by starting with a fork then continue with your hands.  Do not over mix.

  2. Roll the turkey mixture to about 2 tablespoons and create about 20 meatballs.

  3. Heat a large Dutch oven over medium-high heat. Add in 2 tablespoons of olive oil and add meatballs in batches and cook until brown, about 7 minutes.  Add more oil between batches.

  4. Remove meatballs and set on a plate until you finish the last batch. Add meatballs back into the pot.

  5. Add shallots and remaining garlic into the pot and carefully stir around. Add in kale, red pepper, and chicken stock.

  6. Reduce to medium-low and cover for 20 minutes.

Leave a comment

You are commenting as guest.