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–+ servings

Turkey Meatball and Kale Soup

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 3 cloves garlic, minced (divided)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 6 cups chicken broth
  • 4 cups kale, stems removed and chopped

fremgangsmåte
 

  • In a mixing bowl, combine the ground turkey, breadcrumbs, egg, half the minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined, then form the mixture into small meatballs about 1 inch across.
  • Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the onion, carrots, and remaining garlic. Cook for 3 minutes until the onion starts to soften.
  • Pour in the chicken broth and stir to loosen any bits from the bottom. Gently add the meatballs to the pot.
  • Secure the lid, set the valve to sealing, and cook on manual high pressure for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
  • Open the lid and stir in the chopped kale. Let the soup sit for 2 minutes so the kale softens slightly before serving.

merknader

Form the meatballs a bit smaller than usual so they cook through quickly and stay tender in the broth. Add the kale only at the end to keep its color and slight chew. Leftovers store well in the fridge for up to three days and reheat gently on the stove without overcooking the greens.
Course: Soup
Cuisine: American
Equipment: Instant Pot, Mixing Bowl