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Kale Soup with Turkey Meatballs

  • CourseLunch
  • Prep time20 Minutes
  • Cooking time20 Minutes
  • Quantity4 Persons
  • Phase

nutritional information per serving



Change servingsize quantity
  • 1 tbsp olive oil
  • 1 onion, fresh, med
  • 2 clove(s) garlic
  • 1 tbsp fresh rosemary
  • 400 gr. kale
  • 1400 ml low sodium chicken stock
  • 400 gr. ground turkey
  • 1 egg
  • 2 spring onion
  • 1 tsp fresh parsley
  • 2 tbsp parmesan cheese
  • 1 tsp salt
  • 1 tsp black pepper

Preparation instructions

Preheat oven to 350F/180C/Gas Mark 4. Heat the oil over medium heat and add onion, garlic and rosemary and cook for 5 mins. Add the kale and stock and bring to boil. Reduce the heat and simmer for 6-8 mins, until kale is tender but not discoloured. In a bowl, mix the turkey, egg, spring onion, parsley and cheese. Form into 2.5cm balls and put in a lightly oiled baking dish and bake for 10 mins. Add meatballs to soup and simmer, partially covered, for 5 mins.

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