This healthy spin on classic Italian Wedding Soup is made lighter with turkey meatballs, white beans, and plenty of kale, all in a light and comforting broth.
Course Main Course
Cuisine Mediterranean
Keyword turkey meatball soup
Prep Time 15 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours15 minutesminutes
Servings 8, makes, about 55 ½-inch meatballs
Calories 244kcal
Ingredients
¼cupmilk
2slicesbread
1poundlean ground turkey, (85% lean)
1medium shallot, finely chopped
2clovesgarlic, finely chopped
½teaspoonfreshly grated nutmeg
1teaspoonoregano
¼teaspoonred pepper flakes
kosher salt and freshly ground black pepper
½cupParmigiano-Reggiano, grated, plus more for serving
1 15-ouncecan white Northern beans or other small white bean, drained and rinsed
2carrots, sliced
½yellow onion, chopped
4cupskaleabout 1 pound
Instructions
Add milk to a large mixing bowl then tear the bread into chunks and add to the milk to soak. Add the turkey, shallot, garlic, nutmeg, oregano, red pepper flakes, salt and pepper, cheese, parsley, and egg and gently mix with your fingers until the mixture is combined. Use a small scoop or melon baller to form ½-inch balls.
Heat the olive oil in a large skillet over medium-high heat and lightly sear the meatballs for 1-2 minutes on each side. Remove from the pan and set aside.
Add the broth, beans, carrots, onion, and kale to the insert of a 5-7 quart slow cooker.
Drop the meatballs onto the kale, cover, and cook on low for 4 hours or until the meatballs float to the surface.
Serve the soup with grated Parmesan cheese, red pepper flakes, and fresh parsley leaves.