Turkey Italian Wedding Soup with Kale Popular Recipes

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Turkey Italian Wedding Soup with Kale

"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."

Ingredients :

• 1 large egg
• 2 tablespoons water
• 1/4 cup Italian bread crumbs
• 1 pound lean ground turkey
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped Italian parsley
• 2 cloves garlic, grated
• 3/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons olive oil, divided
• 1 cup chopped carrots
• 1 large shallot, sliced
• 10 cups chicken broth
• 1/2 cup dry white wine
• 3/4 cup orzo
• 1 large bunch dinosaur kale, coarsely chopped
• salt and pepper to taste

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• 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.

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