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| Turkey Italian Wedding Soup with Kale |
"Good-for-you comfort food. I couldn't find escarole at my local market so I subbed kale in this easy and hearty recipe. You could also use Swiss chard. Top soup with additional chopped fresh parsley and Parmesan cheese."
Ingredients :
- 1 large egg
- 2 tablespoons water
- 1/4 cup Italian bread crumbs
- 1 pound lean ground turkey
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped Italian parsley
- 2 cloves garlic, grated
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons olive oil, divided
- 1 cup chopped carrots
- 1 large shallot, sliced
- 10 cups chicken broth
- 1/2 cup dry white wine
- 3/4 cup orzo
- 1 large bunch dinosaur kale, coarsely chopped
- salt and pepper to taste
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H30M |
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- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes.
- Coat chilled meatballs in 1 tablespoon olive oil.
- Bake in the preheated oven until browned, about 20 minutes.
- Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.
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