Turkey Meatball and Kale Soup

I have been wanting to make a soup similiar to Italian Wedding soup but saw this recipe in my Box ‘o recipes.…you know the stack of recipes you’ve ripped out of magazines to make one day! Well, I’m slowly getting through that box and definitely enjoying the recipes I’ve been saving for over 2 years! This was one of them and it didn’t disappoint!

I learned a few things from making this soup.

1 – I made the meatballs too big

2 – kale is really tasty
3 – I need to buy The Italian Slow Cooker Book

The book features 125 easy recipes using your slow cooker that would usually needs lots of babysitting – but using your slow cooker, they take no time at all to prepare or worry about!

3 large carrots. chopped

10 cups low sodium chicken broth

1/2 lb kale, washed and cut into bite-sized pieces

1 lb ground turkey

1 small onion, minced
2 large eggs, beaten
1/2 cup plain Italian style bread crumbs
1/2 cup grated parmesan cheese
1 tsp salt
1/2 tsp fresh ground pepper

In a 3 quart or larger slow cooker, combine the carrots and chicken broth. Stir in the kale. Cover and cook on low for 4 hours.

In a medium bowl, combine the turkey, onion, eggs, bread crumbs, cheese, salt and pepper. Mix well and shape into 1/2 to 1 inch meatballs. Carefully place the meatballs into the soup. Cover and cook on low for 4 more hours or until meatballs and vegetables are cooked through.

Serve hot, sprinkled with addtional grated parmesan cheese.

Source: Adapated from Woman’s Day Magazine, originally from The Italian Slow Cooker cookbook