Get a wholesome and satisfying meal on the table in just 30 minutes with this hearty Turkey Meatball and Kale Soup.
Y’all know that I’m all about making healthy living as easy as possible. Because if your life is anything like mine, there just isn’t enough hours in the day to get it all done.
I’ve posted a couple of quick and easy 30 minute meals lately (like my Curried Cauliflower and Kale Soup and my Creamy Sweet Potato Bacon Chowder). Hopefully you’ve had a chance to try them out. Today’s Turkey Meatball and Kale recipe is inspired by a recent trip our family took to the Oregon Coast to visit family.
Last week our family travelled to Oregon to visit family and to check out some really cool prefab eco-houses. We are considering selling our house and buying a raw piece of land to put one on. We would like to expand our space a bit and have room for chickens and more gardening. It’s pretty amazing that you can have a custom house built and delivered to your land – especially if it’s more sustainable and green than building on site. You can check out IdeaBox here. I will definitely blog more about the process if we decide to go with it. I have to say, I was really impressed with the homes. We are looking at one of their 3 bedroom custom models.
After we checked out the prefab homes, we travelled to Seaside, Oregon to visit family. The Oregon coastline is so amazingly beautiful and less crowded then in California. Miles and miles of rugged coastline. And some good surf – if that’s your jam. I was surprised, though, by how cold it was. We definitely had to stay bundled up on the beach.
OK…. back to the soup recipe….
While we were there, my mother in law made us a wonderful turkey meatball soup that just warmed my soul. Super simple. Super nourishing. (Did I mention that I LOVE it when other people cook for me?) I just knew I had to recreate it for you guys. Her recipe included breadcrumbs and parmesan and took 2 hours to make. I switched it up a bit and came up with a gluten, grain, and dairy free version that can be thrown together in 30 minutes.
Easy. Hearty. Filling. And super tasty. Just a few simple ingredients.
I highly recommend using a good quality broth for this recipe. It really does make a difference. Bone broth is easy to make at home. You can also make a delicious vegetable broth from scraps from your kitchen. For this recipe, I actually used my first boxed bone broth. We have been traveling and are in the process of moving, so my bone broth stock is low. This is the brand that I tried.
I have to admit that this is the first store-bought bone broth that I have tried. And it’s AMAZING! Who knew? It’s rich and delicious. And 10 grams of protein per serving. It’s made with bones from organically raised chickens or cattle, then slow simmered for a solid 24 hours with organic vegetables, sea salt and herbs. Just like I do it at home.
What an easy way to get your gelatin fix! I will definitely keep this in the pantry for when my homemade bone broth stock is low. The shelf life is 2 years- without any preservatives!
Want to try some kick ass bone broth? Check out Kettle and Fire Bone Broth and save 20% on your first order.
Get your bone broth HERE!
Hope you enjoy!
30 Minute Turkey Meatball and Kale Soup
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4-6 servings
- 1 pound ground turkey
- 1 egg, whipped
- 2-4 tbsp flour (cassava, almond, coconut) **see note below
- 2 cloves garlic, crushed (or 1/4 tsp garlic powder) (like this)
- 2 tbsp fresh herbs (parsley, basil, dill, or cilantro) OR 1/2 tsp dried
- 3/4 tsp salt
- several grinds of fresh black pepper
- 2 tbsp butter, ghee, or coconut oil
- 2 tbsp butter, ghee, or coconut oil
- 1 onion, diced
- 4 large carrots, chipped
- 2 cloves garlic, minced
- 2 bay leaves
- 6 cups of good quality broth (chicken OR vegetable)
- 1 bunch of kale, destemmed and chopped (I used the Dino variety)
- chopped fresh herbs (parsley, basil, dill, or cilantro)
- red pepper flakes (like this)
- TO MAKE MEATBALLS: In a large bowl, combine turkey meat, egg, flour, garlic, salt, and herbs and mix until well incorporated. Roll into small balls (about 1 1/2 inches). You’ll get about 24-26 meatballs. Heat 2 tbsp fat of choice in a large skillet on medium-high heat. Cook meatballs for 3-4 minutes, until all sides are brown. You may need to do this in batches. Set aside.
- TO MAKE SOUP: Heat 2 tbsp fat of choice in large soup pot. Add onions, carrots and garlic and cook until onions are translucent – about 5 minutes.
- Add bay leaves, broth, and meatballs. Bring to a boil, turn down heat, and simmer for 5 minutes.
- Add kale and cook until meatballs are cooked through- about 5-7 minutes.
- Serve immediately. Garnish with fresh herbs and red pepper flakes.
**I used 3 tablespoons of cassava flour for my binder. Feel free to use any flour that you have. The amount you need depends on the flour. Add just enough so the meat is not too sticky to roll into balls.
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