30 Minute Turkey Meatball and Kale Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 3/4 tsp salt
- 2 leaves
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 onion diced
- several grinds of fresh black pepper
- 1 egg whipped
- 2-4 tbsp flour (cassava almond, coconut) **see note below
- 2 cloves garlic crushed (or 1/4 tsp garlic powder) (like this)
- 2 tbsp fresh herbs (parsley basil, dill, or cilantro) or 1/2 tsp dried
- 2 tbsp butter ghee, or coconut oil
- 2 tbsp butter ghee, or coconut oil
- 4 large carrots chipped
- 6 cups of good quality broth (chicken or vegetable)
- 1 bunch of kale destemmed and chopped (i used the dino variety)
- chopped fresh herbs (parsley basil, dill, or cilantro)
- red pepper flakes (like this)
- Carbohydrate 6.95404375000365 g
- Cholesterol 104.211885138081 mg
- Fat 14.8716142004349 g
- Fiber 1.36961249482632 g
- Protein 25.6928822373017 g
- Saturated Fat 8.39172888187533 g
- Serving Size 1 1 -6 serving (188g)
- Sodium 182.615664785045 mg
- Sugar 5.58443125517733 g
- Trans Fat 1.37421678509546 g
- Calories 267 calories
TO MAKE MEATBALLS: In a large bowl, combine turkey meat, egg, flour, garlic, salt, and herbs and mix until well incorporated. Roll into small balls (about 1 1/2 inches). You'll get about 24-26 meatballs. Heat 2 tbsp fat of choice in a large skillet on medium-high heat. Cook meatballs for 3-4 minutes, until all sides are brown. You may need to do this in batches. Set aside. TO MAKE SOUP: Heat 2 tbsp fat of choice in large soup pot. Add onions, carrots and garlic and cook until onions are translucent - about 5 minutes. Add bay leaves, broth, and meatballs. Bring to a boil, turn down heat, and simmer for 5 minutes. Add kale and cook until meatballs are cooked through- about 5-7 minutes. Serve immediately. Garnish with fresh herbs and red pepper flakes.
