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Italian Wedding Soup with Turkey Meatballs

2 servings

Ingredients

  • 8 oz. 95% lean ground turkey
  • ½ tsp salt
  • ⅛ tsp ground black pepper
  • 3 eggs, divided
  • 2 scallions, trimmed and minced
  • 3 cups low sodium chicken stock
  • cup cauliflower rice
  • 1½ cups kale, shredded
  • ¼ cup fresh basil, cut finely
  • 1 tsp extra virgin olive oil

Directions

1. Combine the ground Turkey, 1/3 of the egg or 1 egg for 2 servings, salt, pepper and minced scallions. Shape into 4 meatballs for 1 serving or 8 meatballs for 2.
2. Bring chicken stock to a simmer and add meatballs, shredded kale and cauliflower rice. Bring to a boil then turn down to gently simmer with a lid for 6 minutes, add basil and stir well.
3. While the soup simmers, beat the rest of the eggs until combined well and set aside.
4. ⁠Remove the kale, meatballs and Cauliflower rice from the stock with a slotted spoon or small strainer and evenly distribute into soup bowls.
5. ⁠Being the stock to a boil
6. ⁠Slowly pour in the eggs into the broth, whisking gently to create a ribbon in the stock.
7. ⁠Serve 2 cups of egg infused broth with 4 meatballs per serving. Drizzle 1/2 tsp of olive oil per serving.
Enjoy!

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