Turkey Italian Wedding Soup With Kale Recipes

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

Steps:

• Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
• Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
• Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
• Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
• Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
• Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

TURKEY ITALIAN WEDDING SOUP WITH KALE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes.
• Coat chilled meatballs in 1 tablespoon olive oil.
• Bake in the preheated oven until browned, about 20 minutes.
• Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.