30min Light Italian Wedding Soup

(If you feel like you are missing a noodle zucchini noodles or even whole grain angel hair would do nicely here.)
  • 1 lb lean (90/10) ground turkey
  • ½ cup plain dry breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 teaspoons minced garlic
  • 2 carrots peeled and chopped
  • 1 egg
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 2 cans (14.5 oz each) low-sodium chicken broth
  • 2 cans (14.5 oz each) diced tomatoes with juices
  • 1 bunch kale, washed, tough stems removed and leaves coarsely chopped
  1. In large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, garlic, egg, salt and pepper until well mixed. Shape into 1-tablespoon balls.
  2. Heat oil in large saucepan over medium heat. Add onions and cook, stirring often, 4 to 5 minutes until softened. Add broth and diced tomatoes. Bring to simmer over medium-high heat. Add meatballs and cook, without stirring, 5 minutes until meatballs float to surface.
  3. Add kale (in batches, if necessary) and stir very gently, being careful to disturb meatballs as little as possible (they are very tender). Cook 3 to 5 minutes more until kale is wilted and meatballs are cooked through. Thin soup with water, if needed, and season with more salt and pepper to taste. Serve sprinkled with cheese.

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