Name: Italian Wedding Soup with Turkey Meatballs & Kale
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 2838 ml chicken or vegetable broth; 6 cloves garlic; 1.02 kg ground turkey; 1 ½ small bunches Italian (flat-leaf) parsley; 3 bunches kale; 84 g Parmesan cheese; 1 ½ medium yellow onions; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Italian Wedding Soup with Turkey Meatballs & KaleItalian Wedding Soup with Turkey Meatballs & Kale — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

2838 ml chicken or vegetable broth

6 cloves garlic

1.02 kg ground turkey

1 ½ small bunches Italian (flat-leaf) parsley

3 bunches kale

84 g Parmesan cheese

1 ½ medium yellow onions

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Trim off and discard the ends of the celery; small dice the celery (cut into 6-mm cubes) and transfer to a medium bowl.

Peel the carrots, then trim off the ends; discard the peels and trimmings. Small dice the carrots (cut into 6-mm cubes) and add to the bowl with the celery.

Preheat a large pot over medium heat.

While the pot heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces) and add to the bowl with the celery and carrots.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the other vegetables.

Once the pot is hot, add olive oil and swirl to coat the bottom.

Add the carrots, celery, onion, and garlic to the pot; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.

Finely grate about 2 ¼ cups of Parmesan and transfer to a small bowl.

Preheat a skillet over medium heat.

In a medium bowl, combine the ground turkey, ¾ of the grated Parmesan (save the rest for garnishing), salt, and pepper; mix together until well combined. Form the mixture into meatballs, each about 2 ½ cm in diameter.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Add the meatballs to the skillet; cook, turning occasionally, until browned on all sides (they don't need to be cooked through), 5 to 7 minutes. Once done, transfer to a bowl. Work in batches if necessary.

Once the vegetables are softened, add broth, Italian seasoning, and crushed red pepper to the pot and bring the mixture to a boil.

Cut out and discard the center stems from the kale leaves; slice the leaves crosswise into 2 ½-cm strips and transfer to a large bowl.

Once boiling, add the kale and meatballs to the pot; season with additional salt and pepper. Reduce the heat to a simmer and cook until the meatballs are cooked through, 6 to 8 minutes.

Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Stir the parsley into the soup.

To serve, divide the soup between bowls and garnish with the remaining Parmesan. Enjoy!

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