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–+ servings

Turkey Meatball and Kale Minestrone

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 cup small pasta such as ditalini
  • Grated Parmesan cheese for serving

fremgangsmåte
 

  • Preheat the oven to 400 degrees F. In a mixing bowl combine the ground turkey, breadcrumbs, egg, 1 teaspoon Italian seasoning, salt, and black pepper. Mix until just combined and form into 1 inch meatballs.
  • Place the meatballs on a baking sheet and bake for 12 minutes until lightly browned. Remove from the oven and set aside.
  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and remaining teaspoon of Italian seasoning. Cook for 1 minute more.
  • Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer.
  • Add the cannellini beans, baked meatballs, kale, and pasta. Simmer for 10 minutes until the pasta is tender and the kale has wilted.
  • Ladle into bowls and top with grated Parmesan cheese before serving.

merknader

Add the kale in the final minutes of simmering so it keeps some texture instead of turning mushy. If you prepare the meatballs ahead, store them in the refrigerator and add them straight to the simmering broth when you make the soup. Leftovers thicken as the pasta absorbs broth, so add a splash of water or broth when reheating.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Baking Sheet, Mixing Bowl