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Author Notes: The magic of this recipe (from Serious Eats) lies in its simplicity. In a showcase of fresh flavors, the ingredients speak for themselves: garlic, onion, celery, carrots and kale/escarole simmer in a lush broth, accompanied by the hearty meatballs, tinged with parsley and oregano. Ample salt & pepper and a light sprinkling of shaved Parmesan top it all off. There are tons of other things you could add— thyme, diced tomatoes, cannelloni beans, mushrooms— but here, the "less is more" phenomenon triumphs. —KvellintheKitchen
- 12 ounces ground turkey meat (preferably white meat)
- 1/3 cup whole-wheat bread crumbs
- 2 egg whites
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves, minced
- 1 3/4 teaspoons kosher salt, plus more for seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper, plus a few grinds
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 stalks celery, sliced lengthwise and cut thinly crosswise
- 2 carrots, peeled and chopped
- 8 cups chicken stock (low-sodium, if possible)
- 3 cups kale, stems removed and leaves sliced thin
- 2 cups escarole, core removed and leaves sliced thin (if you can't find escarole, just substitute with more kale)
- Parmesan cheese for serving
- In a mixing bowl, combine ground turkey meat, bread crumbs, egg whites, 1 clove garlic, oregano, parsley, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Form into 1-inch meatballs, place on a baking sheet, and refrigerate.
- Preheat oven to 375 degrees F.
- In a Dutch oven, heat oil over medium-high heat. Add onions and garlic, saute for 5 minutes. Add celery and carrot and saute 5 more minutes. Add stock and 1 teaspoon salt. Turn heat to high. Once boiling, add kale and escarole. Turn heat back down to medium-low, cover Dutch oven, and simmer 15 minutes.
- In the meantime, place meatballs in oven and bake 12 minutes. When finished, add meatballs to soup and cook an additional 5 minutes. Salt and pepper to taste. Serve with Parmesan sprinkled on top.