Turkey Meatball, Kale + White Bean Soup
Why we love it:
- 1 Egg
- 1⁄2 cup Parmesan Cheese (grated, plus more for serving)
- 1 pound Ground Turkey
- 1⁄4 teaspoon Garlic Powder
- 1⁄4 teaspoon Black Pepper
- 11⁄2 teaspoons Kosher Salt (divided)
- 2 Tablespoons Extra Virgin Olive Oil (divided)
- 1 Yellow Onion (small dice)
- 2 Carrots (small dice)
- 3 ribs Celery (small dice)
- 2 cloves Garlic (minced)
- 1⁄2 bunch Green Kale (or use the whole bunch)
- 4 cups Chicken Stock
- 1 15-ounce can Cannellini Beans (including the liquid so get low-sodium)
- 1 cup Half & Half
1. PREHEAT THE OVEN TO 350 DEGREES
Line a rimmed baking sheet with parchment.
In a large bowl, combine egg, Parmesan, ground turkey, garlic powder, pepper and half of a teaspoon of salt. Gently but thoroughly mix to combine. Shape into small balls (about a Tablespoon of mixture each) and place on the baking sheet. Drizzle with about half of the olive oil, not too much.
Bake until set and starting to brown on the outside, 15 minutes should do it. If done before the soup is ready, just remove from the oven and let them wait on the stovetop.
Meanwhile, dice the onion, carrot and celery. Heat a large pot or dutch oven over medium and add the rest of the olive oil (about 1 teaspoon or more). Add the diced veggies. Season with the remaining 1 teaspoon of salt.
Mince the garlic and add it to the pot.
Wash the kale and separate off the leaves.
Line the stems up and slice into thin pieces. Add the stems to the pot to sauté. (Set aside leaves for now).
After sautéing for at least 5 minutes total, add the broth and bring to a boil over high heat. As soon as it’s boiling, reduce heat to low and let it simmer for 15 minutes.
6. CREAM + KALE
After simmering, add the can of beans with the liquid. Then, while stirring, slowly add half-and-half. Next add meatballs and return to a gentle simmer, but don’t let it fully boil anymore.
Slice or tear kale leaves into 1” pieces and add to the pot to taste (if you have a very large bunch you might not want to add them all).
Cook for 10 minutes.
Taste the soup and add more salt or pepper if you’d like. Serve in large bowls, sprinkle with extra Parmesan, if desired.