This quick turkey meatball and kale soup is perfect on busy winter nights when flavor is just as important as nutrition.
Perhaps a bit longer than 30 minutes…
This delicious soup, from a recipe I found on Savory Lotus, caught my eye because it was billed as a 30 minutes meal. While, I’m sure it may take some people 30 minutes, it took me a bit longer so I took the 30 minute disclaimer out of the title. Is it just me or does everything take a little longer than what a recipe estimates?? Ok, maybe it’s just me.
Swap out the red meat…
In any case, this healthy soup dinged all my bells; avoided red meat, packed with nutritious ingredients, and was quick to make. I have been trying to cut back our red meat intake (for both environmental and health reasons) so I have been searching for meatball recipes that call for turkey or chicken. Many of the recipes I have tried yielded very chewy and dry meatballs, but not this one. The meatballs were perfectly plump & juicy with a great tooth on them, which complimented the velvety kale.
Quick note on substitutions…
I used almond flour but feel free to use coconut or cassava- if gluten is not a problem, then use regular flour. I used all 4 tbsp. of almond flour but you may find that your meatballs only need 2 tbsp. depending on the type of flour you use. My suggestion is to start with 2 tbsp. of flour and add more if your meatballs are too wet. Try not to add more than 4 tbsp.
I know that bone broths can be expensive but they are worth it if you are looking to splurge. Otherwise, stick to a good chicken or veggie broth- just be sure to read labels as most of them contain sugar.
I hope you enjoy this soup as much as I did!!
Heat a large skillet on medium-high heat and add 2 tbsp of ghee. In a large bowl, combine ground turkey, egg, flour, minced garlic, salt, pepper, and herbs. Mix until well incorporated. Roll into small balls, about 1.5 inches. Add meatballs, in batches, to hot skillet and cook for about 3-4 minutes until all sides are browned. Set meatballs aside. Heat 2 tbsp of ghee in large soup pot. Add onions, carrots, and crushed garlic. Cook for about 5 minutes, or until onions are translucent. Add bay leaves, broth, and meatballs. Bring to a boil, turn down heat and simmer for 5 minutes. Add kale and cook until meatballs are cooked through- about 5-7 minutes. Serve with herb garnish and red pepper flakes (optional).Healthy Turkey Meatball and Kale Soup
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Whole30 January Jumpstart 2020 (Week #3) | Make n Curate
January 30, 2020 at 11:50 am[…] Dinner: Healthy Turkey Meatball and Kale Soup […]