Meatballs are one of my go-tos for a quick, midweek meal—which, I usually round out with a simple salad. After a long day at work last Tuesday, I opened my fridge to grab the necessary ingredients to make meatballs when I saw kale and chicken stock and immediately wanted Italian Wedding Soup instead. However, I was too tired to head out to the grocery store to pick up the rest of the ingredients, so I decided to create something similar with whatever I had on hand and voila, that’s how Sage Turkey Meatball and Kale Soup came to be. Its so easy and delicious that I am making it again this week for supper.
Sage Turkey Meatball and Kale Soup, serves 4 for supper
1 lb. ground turkey
1/2 cup Italian bread crumbs
1/4 cup parmesan cheese, plus extra for serving
2 tbsp. fresh sage leaves, chopped
2 tbsp. chives, chopped
2 tbsp. whole milk
1/2 tsp. salt
1/2 tsp. pepper
1 egg, lightly beaten
1 medium onion, sliced
1 quart low sodium chicken stock
2 cups of water
1 bunch of kale, stems removed and roughly chopped
1 bay leaf
Optional: 1/2 pound of pasta, cooked
Mix the bread crumbs, parmesan cheese, sage, chives, salt and pepper together. Add in the turkey, milk and eggs and combine until well incorporated. Be careful not to over mix or the meatballs will be tough.
Heat two tablespoons of olive oil in a heavy-bottomed pot, such as a dutch oven (at least 5 quarts), on medium high. Form the meatballs (about golf ball size) right into the pot and brown the meatballs on all sides. It will take 5-7 minutes.
Remove the meatballs from the pot; don’t worry about cooking them all the way through because they will be added back into the soup to finish cooking. Turn down the heat to medium-low, add in the onions and a sprinkle of salt. Cook the onions until translucent and the browned bits have been lifted up off of the pan. Add chicken stock, water, bay leaf and the meatballs back into the pot. Simmer for 20 minutes. Add in kale, salt and pepper to taste. And allow to simmer for another 5 minutes. Optional, but highly recommended, serve with short pieces of pasta such as orzo, fusilli, orecchiette etc.