I don't know about you, but I sure have been missing winter. To be honest, as brutal as the past few have been, I was truly looking forward to some more brutal winter weather this year. Blame it on growing up in Arizona I guess.
While it obviously does snow in the northern part of Arizona state, I on the other hand was smack dab in the middle. Middle of a desert concrete jungle where sixty degree weather warranted mittens. I know. I literally have to laugh at that one. Sure, where I live now isn't considered a winter wonderland most winter's, however it sure beats playing in that one patch of snow when we did go up north as a kid. Because, you see, if it does snow, there sure is more than one patch.
It's almost as with every place that we move to, the colder it is in the winter, the better. So, imagine my disappointment when I learned we were moving further south in Virginia. All the way down to Hampton Roads. Ugh... South? I just can't seem to get above that Dixie line these past few years.
However, winter has decided to come out and play in little spurts this year. Such as this past weekend. Snow! Okay, snow that literally melted when it reached the ground, but whatever... Snow! And as with all things winter, comes the chill. Which completely warrants a nice bowl of hot soup. This soup is a healthier version of the classic italian wedding soup. However, instead of using red meat, this recipe opted for ground turkey and since I absolutely love kale, let's add a bit of that in as well. It's a power packed soup that is sure to envoke the best feeling's of winter. Enjoy!
Italian Wedding Soup with Kale
1 pound lean ground turkey meat (I used 97% lean)
2 garlic cloves, minced
1 large egg, beaten
1/2 cup plain breadcrumbs
1/4 cup grated parmesan cheese, plus more for serving
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
29 ounces chicken broth
2 cans (14.5 ounces each) diced tomatoes in juice
1 bunch of kale, torn into small pieces
1. In a large bowl, combine the turkey, garlic, egg, breadcrumbs, parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Roll tablespoonsfuls of mixture into balls.
2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs, cook, without stirring, until meatballs float to the surface, about 5 minutes.
3. Add as much kale as the pot will fit.Cook, gradually adding all kale, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with more broth if desired. Season with salt and pepper. Serve soup sprinkled with more parmesan.
Recipe adapted from Everyday Food Light Cookbook