[ Kale and Turkey Meatball Soup ]
SERVES 8, MAKES ABOUT 55 1/2 INCH MEATBALL
1/4 cup milk
2 slices whole wheat bread
1-pound lean ground turkey (85% lean)
1 medium shallot, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon freshly grated nutmeg
1 teaspoon oregano
1/4 teaspoon pepper flakes
kosher salt and freshly ground pepper
Ingredients
2 tablespoons Italian parsley, chopped
1 egg, beaten
1 tablespoon olive oil
8 cups chicken or vegetable broth SALT FREE (64 ounces)
1 15-ounce can Lima Beans, drained and rinsed
2 carrots, chopped
1/2 yellow onion, chopped
4 cups kale (about 1 pound)
Instructions
1. Add milk to a large mixing bowl then tear the bread into chunks and add to the milk to soak. Add the turkey,
shallot, garlic, nutmeg, oregano, pepper flakes, salt and pepper, cheese, parsley and egg and gently mix with
your fingers until the mixture is combined. Use a small scoop or melon baller to form 1/2 inch balls.
2. Heat the olive oil in a large skillet over medium high heat and lightly sear the meatballs for 1-2 minutes on
each side. Remove from the pan and set aside.
3. Add the broth, beans, carrots, onion and kale to a 5 to 7-quart pot.
4. Drop the meatballs onto the kale, cover and cook on low for 4 hours or until the meatballs float to the
surface.
5. Serve the soup garnished with grated parmesan cheese & pepper flakes.
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