Turkey Meatball Soup with Kale

• 600 gturkey mince
• 1egg
• 2garlic cloves, minced
• 40 gpanko or fresh breadcrumbs
• salt and black pepper
• 1 tspdried oregano
• 30 gparmesan, grated
• 3garlic cloves, minced
• 1litre chicken stock
• 2carrots, diced
• 2celery sticks, diced
• 1 x 400gtin chopped tomatoes
• 150 gkale, stems removed and roughly torn
• 1large onion, diced
• 2 tbspolive oil
• 30 gparmesan, finely grated (optional)
• 10 gbasil leaves (optional)

Method

1. 1Mix the turkey mince with the egg, breadcrumbs, 2 minced garlic cloves, oregano, parmesan, a good pinch of salt and plenty of black pepper. Season generously; turkey is lean and shy, it needs help. Roll into small balls about 3cm across; you should get around 20.
2. 2Heat the olive oil in a large heavy pot over medium-high heat. Brown the meatballs in two batches for 3–4 minutes, turning until deep golden all over. Don't crowd the pan; all at once and they steam in their own juices instead of building that brown crust. Lift them out and set aside; they don't need to be cooked through yet.
3. 3Drop the heat to medium. Add the onion, carrots and celery to the same pot, scraping up any stuck bits from the meatballs. Cook for 6–8 minutes until softened and just catching at the edges.
4. 4Stir in remaining 3 minced garlic cloves and cook for 30 seconds, just until fragrant.
5. 5Tip in the chopped tomatoes, then pour over the chicken stock. Bring to a brisk boil, stirring once to stop catching on the base.
6. 6Slide the meatballs back in with any resting juices. Reduce to a steady simmer and cook for 18–20 minutes until the meatballs are cooked through and the vegetables are tender.
7. 7Stir through the kale and simmer for another 3–4 minutes until just wilted and tender. Taste; it will want more salt than you think, and a generous grind of pepper.
8. 8Ladle into warm bowls. Add the optional Parmesan and basil if using.

Per serving

kcal

471

protein

40.9g

fibre

5.9g

carbs

25.7g

fat

23.7g