Turkey Meatball Soup With Kale + Mushrooms


    Turkey Meatballs

    • 2 lbs. organic ground turkey
    • 1 Tbs. steak seasoning ([aflink u="http://amzn.to/1ZNQnlT"]I used this one[/aflink])
    • 1 Tbs. fresh rosemary, chopped
    • 1 Tbs. fresh thyme, chopped


    • 1 Tbs. [aflink u="http://amzn.to/1OAmn9s"]ghee[/aflink] (or other cooking fat of your choice)
    • 1 yellow onion, chopped
    • 3 cloves of garlic, pressed
    • 1 bunch of celery, chopped
    • 5 medium carrots, chopped
    • 4-5 medium yukon gold potatoes, chopped
    • 1 8oz clamshell of crimini mushrooms, sliced
    • salt and pepper, to taste
    • 6 cups of [aflink u="https://soletshangout.com/how-to-make-chicken-broth-in-a-crock-pot/"]chicken or turkey broth[/aflink]
    • 1 bunch of kale, ribs removed and chopped
    • Juice from two large lemons


    1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
    2. In a large mixing bowl, combine the two pounds of ground turkey with the steak seasoning, rosemary and thyme. Using clean hands, mix it together until the spices and herbs are evenly distributed throughout.
    3. Form the ground meat into roughly fifteen or so meatballs and arrange them neatly on the parchment lined baking sheet. Bake in the oven for 25 minutes and then remove.
    4. While the meatballs are baking, start the base of your soup by heating up the ghee in large heavy bottomed soup pot over medium heat. Saute the onions and garlic in the ghee until they are soft and fragrant.
    5. Add in the celery, carrots, potatoes and mushrooms. Salt the mixture well, and add pepper to taste. Stir together and allow to cook down for a few minutes.
    6. Add in the chicken stock to cover the vegetables. Using tongs, place your cooked meatballs into the pot of soup and nestle them in there until they are sitting covered by broth, or only peeking out slightly.
    7. Allow the soup to come to a boil and then reduce the heat and allow the soup to simmer for at least thirty minutes.
    8. Add in the chopped kale and lemon juice about five minutes or so before serving. The kale will cook quickly. Taste again to adjust seasoning as needed. I find that soups with potatoes tend to need a bit more salt.
    9. Serve and enjoy!


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