Turkey Italian Wedding Soup with Kale recipe
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Ingredients
- 1 large egg 2 tablespoons water ¼ cup Italian bread crumbs 1 pound lean ground turkey ¼ cup freshly grated Parmesan cheese 2 tablespoons chopped Italian parsley 2 cloves garlic, grated ¾ teaspoon salt ¼ teaspoon ground white pepper 2 tablespoons olive oil, divided 1 cup chopped carrots 1 large shallot, sliced 10 cups chicken broth ½ cup dry white wine ¾ cup orzo 1 large bunch dinosaur kale, coarsely chopped salt and pepper to taste
Nutrition Info
- 266.5 caloriescarbohydrate: 22.2 gcholesterol: 74.8 mgfat: 10.3 gfiber: 1.4 gprotein: 18.1 gsaturatedFat: 2.3 gservingSize: -sodium: 1812.6 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Turkey Italian Wedding Soup with Kale
Directions
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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.