Turkey Meatball and Kale Pasta Soup

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups low-sodium chicken broth
• 1 (28-ounce) can crushed tomatoes
• 2 cups water
• 8 ounces pasta (such as small shells or penne)
• 4 cups chopped kale
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced

Steps

1. 1 Preheat oven to 400°F. In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, oregano, salt, and pepper. Form into 1-inch balls.
2. 2 Place meatballs on a baking sheet and bake for 15 minutes.
3. 3 While meatballs bake, heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
4. 4 Stir in chicken broth and crushed tomatoes. Bring to a simmer.
5. 5 Add water and pasta to the pot. Cook until pasta is almost tender, about 8 minutes.
6. 6 Add kale to the pot and cook until wilted, about 2 minutes.
7. 7 Gently add cooked meatballs to the soup. Simmer for another 5 minutes.
8. 8 Taste and adjust seasoning if needed. Serve hot.

Equipment

• Baking sheet
• Large pot

Variations

• Add a splash of white wine to the soup for extra depth of flavor.
• Substitute ground chicken for turkey for a different taste.

Substitutions

• If you don't have kale, spinach works well too.
• Use gluten-free breadcrumbs for a gluten-free option.

Pairings

• A simple green salad
• Warm crusty bread

Nutrition

Tips

• For extra flavor, brown the meatballs in a skillet before baking.
• Use whole wheat pasta for a healthier twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Garnish with freshly grated Parmesan and a drizzle of olive oil.
• Serve with crusty bread for a satisfying meal.

FAQ