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Italian Wedding Soup with Turkey Meatballs & Kale.

  • 2 medium
    carrots
  • 2 sticks
    celery
  • 64 fl oz
    chicken or vegetable broth
  • 4 cloves
    garlic
  • 1 ½ lb
    ground turkey
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2 bunches
    kale
  • 2 oz
    Parmesan cheese
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 medium carrots
    2 sticks celery
    2 bunches kale
    1 small bunch Italian (flat-leaf) parsley
  • 2
    Trim off and discard the ends of the celery; small dice the celery (cut into ¼-inch cubes) and transfer to a medium bowl.
  • 3
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Small dice the carrots (cut into ¼-inch cubes) and add to the bowl with the celery.
  • 4
    Preheat a large pot over medium heat.
  • 5
    While the pot heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the celery and carrots.
    1 medium yellow onion
  • 6
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the other vegetables.
    4 cloves garlic
  • 7
    Once the pot is hot, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 8
    Add the carrots, celery, onion, and garlic to the pot; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Finely grate about 1 ½ cups of Parmesan and transfer to a small bowl.
    2 oz Parmesan cheese
  • 10
    Preheat a skillet over medium heat.
  • 11
    In a medium bowl, combine the ground turkey, ¾ of the grated Parmesan (save the rest for garnishing), salt, and pepper; mix together until well combined. Form the mixture into meatballs, each about 1 inch in diameter.
    1 ½ lb ground turkey
    ½ tsp salt
    ½ tsp black pepper
  • 12
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 13
    Add the meatballs to the skillet; cook, turning occasionally, until browned on all sides (they don't need to be cooked through), 5 to 7 minutes. Once done, transfer to a bowl.
  • 14
    Once the vegetables are softened, add broth, Italian seasoning, and crushed red pepper to the saucepan and bring the mixture to a boil.
    64 fl oz (8 cups) chicken or vegetable broth
    1 tsp Italian seasoning
    ¼ tsp crushed red pepper
  • 15
    Cut out and discard the center stems from the kale leaves; slice the leaves crosswise into 1-inch strips and transfer to a large bowl.
  • 16
    Once boiling, add the kale and meatballs to the pot; season with additional salt and pepper. Reduce the heat to a simmer and cook until the meatballs are cooked through, 6 to 8 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 17
    Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Stir the parsley into the soup.
  • 18
    To serve, divide the soup between bowls and garnish with the remaining Parmesan. Enjoy!