1 cup of our kale pesto (recipe is in main dishes)
1.5 pounds ground turkey
1 beaten egg
3 green onions chopped including greens
1 cup bread crumbs
Mix all ingredients and make into one inch meatballs. Brown in olive oil (3 minutes each side). Set aside meatballs.
Chicken Leek Soup Ingredients:
- 2 leeks, white and pale-green parts only, sliced into 1/4-inch rounds
- 8 cups low-salt chicken broth
- 4 gloves of garlic minced
- 2 cups water
- 1 cup 1/2-inch rounds peeled carrots
- 3 cups (packed) kale
- 1/2 cup chopped fresh basil
Add leek to the same pot you cooked the meatballs and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and water; bring to a boil. Stir in carrots; simmer until about 8 minutes. Add meatballs; cook until carrots are tender, and meatballs are cooked through, about 10 minutes. Add kale and optional 3 Tbsp. Parmesan; stir until Parmesan is melted. Season with salt and pepper.
Ladle soup into bowls. Garnish with chopped basil and Parmesan.
Recipe is from Bon Appétit, April 2012 but revised with some additions. Pesto meatball recipe is Terri’s own.