Turkey Meatball Soup
Yield 6 Servings
Soup weather is coming again!
I love soup. It’s comforting, soothing, and a great way to get a whole bunch of nutrition into one bowl.
My kids always ask for 1 certain soup. Turkey meatball soup. They love the meatball part of it. I love that it has a whole bunch of protein, and some great veggies too, so of course when they ask for it, I give in. I let them ‘win’. 😉
Here is the recipe – and here’s to beautiful Fall colors & extra cozy layers of clothes.
2. 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.
3. 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.
4. 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.