TURKEY ITALIAN WEDDING SOUP WITH KALE

Turkey Italian Wedding Soup with Kale image

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.

Provided by voraciousgirl

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 22.2 g, Cholesterol 74.8 mg, Fat 10.3 g, Fiber 1.4 g, Protein 18.1 g, SaturatedFat 2.3 g, Sodium 1812.6 mg, Sugar 3.7 g