Turkey Meatball Kale and Carrot Soup

Turkey Meatball Kale and Carrot Soup

This healthy and delicious low calorie soup is perfect to make ahead for those busy weeknights. It’s relatively inexpensive to make.

Ingredients:

• 1 large egg
• 1/2 c. grated Parmesan, plus more for serving 
• 1/4 c. flat-leaf parsley, finely chopped 
• 1 lb. ground turkey 
• 1/4 teaspoon garlic powder 
• 1/4 teaspoon onion powder
• 1 1/2 teaspoon Himalayan salt 
• 1 teaspoon Pepper
• 2 tbsp. olive oil 
• 2 carrots, sliced 1/4 inch thick
• 1 medium onion, chopped 
• 2 cloves garlic, finely chopped 
• 1 32-oz container low-sodium turkey or chicken broth 
• 1 medium bunch kale, stems discard, leaves chopped (about 4 cups)
• 1 c. half-and-half

How to make it:

1. Heat oven to 350°F. Line a rimmed baking sheet with nonstick foil. 
2. In a large bowl, combine egg, Parmesan, and parsley. Add turkey, garlic powder, onion powder, 1 teaspoon of salt and 1/2 teaspoon pepper and mix to combine. Shape into small balls (each from about 1 level tablespoon mixture) and place on prepared baking sheet. Bake until set and barely pink on outside, 17 minutes; drain and set aside.
3. Meanwhile, heat oil in a large pot or Dutch oven on medium. Add onion, carrot and garlic and cook, stirring frequently, until just tender, about 3 to 5 minutes.
4. Add broth, 1/2 teaspoon salt, 1/2 teaspoon pepper and bring to a boil on high. Reduce heat to low and stir in kale. While stirring, slowly add half-and- half. Add meatballs and cook 10 minutes (do not boil). Serve, topped with extra Parmesan, if desired.