Turkey Meatball Soup with Greens

This recipe was…fine. I liked the broth, but it felt like it was missing something (maybe because it’s kind of reminiscent of escarole soup/Italian wedding soup, but doesn’t have rice or pasta). A couple of my quibbles were the result of my own cooking sloppiness (meatballs had big chunks of parsley, should have cooked the celery longer). But overall I liked the meatballs more than the soup. I’d make them again. Maybe even as a turkey burger.

    • 1 pound ground turkey (recipe uses turkey breast, but I didn’t notice that when I read through and just used regular ground turkey)
    • 1/2 cup cooked quinoa
    • 2 ounces Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup)
    • 2 tablespoons chopped fresh flat-leaf parsley 
    • 2 tablespoons chopped fresh basil 
    • 3/4 teaspoon kosher salt, divided
    • 1/2 teaspoon freshly ground black pepper, divided 
    • 6 garlic cloves, minced and divided
    • 1 large egg, lightly beaten 
    • 4 teaspoons extra-virgin olive oil, divided 
    • 1/2 cup chopped shallots
    • 1/2 cup chopped celery 
    • 8 cups trimmed chopped lacinato kale (about 1 pound)
    • 1/4 teaspoon crushed red pepper
    • 5 cups unsalted chicken stock (such as Swanson) – I used one cup vegetable broth because I ran out of chicken at the end
    • Lemon wedges (optional) 

Combine turkey, quinoa, 1/4 cup cheese, parsley, basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 garlic cloves, and egg in a large bowl; mix gently just until combined. Working with damp hands, shape turkey mixture into 24 meatballs (about 2 tablespoons each).

Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add 12 meatballs; cook 8 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining 12 meatballs. Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots and celery to pan; sauté 5 minutes. Add remaining 4 garlic cloves; sauté 1 minute. Add kale, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper; cook 2 minutes, stirring occasionally. Add stock; bring to a boil. Return meatballs to pan. Reduce heat; simmer 10 minutes or until kale is tender and meatballs are done. Ladle 1 1/3 cups soup into each of 6 bowls; divide remaining cheese evenly among bowls. Serve with lemon, if desired.

 

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