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Ingredients
- 1 lb 93% ground turkey meat
- 2 cloves garlic minced
- 1 lg egg lightly beaten
- 1/2 cup plain bread crumbs
- 1/4 cup Parmesan cheese grated, plus more for serving
- salt and pepper
- 1 Tbsp olive oil
- 1 med onion halved and thinly sliced
- 29 oz chicken broth
- 2 14.5 oz cans diced tomatoes in juice
- 1 head kale stemmed and coarsely chopped
Ingredients
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Instructions
- In a bowl combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp. salt and 1/4 tsp pepper. Using 1 Tbsp. for each, roll mixture into balls.
- In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
- Add kale, cook until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired. Season with salt and pepper. Serve soup with more Parmesan. Enjoy!
Recipe Notes
Recipe adapted from Martha Stewart