Turkey Meatball Soup with Mixed Greens
This beautiful soup can be prepared on the weekend and then stored in the refrigerator or freezer for dinners and lunches throughout the week! Look out, though, because the soup is so fragrant and delicious it might not make it to the freezer!
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- Turkey Meatball Ingredients
- 1 lb ground turkey
- 1 tsp salt
- 1/2 tsp black pepper
- 1 heaping tbsp grated white onion
- 1 tbsp finely minced celery
- 1 tsp minced garlic
- Soup Ingredients
- 1 tbsp each extra virgin olive oil and butter
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 1/2 cup diced carrots
- 6 cups chicken stock
- 4 cups chopped mixed greens like Swiss chard
- and kale
- 1 tsp black pepper
- 1 tbsp lemon juice
Level of difficulty Easy
Preparation time 20mins
Cooking time 35mins
Cost Average budget
Mix all of the meatball ingredients together and form into cocktail sized balls. Set aside.
Saute the celery, carrots, and onion in the butter and olive oil over medium high heat in a large soup pot.
When the vegetables just begin to turn soft, add the meatballs a few at a time and let them saute a little to get well coated in the olive oil and butter.
Add the chicken stock and bring to the boil. Once boiling, cover, turn to medium low, and continue to simmer for 30 minutes.
After the soup has simmered 30 minutes, add the greens, stir well until wilted, and then add the black pepper and lemon juice. Serve in large soup bowls.
To freeze, cool to room temperature and place flat on a cookie sheet in ziplock freezer bags. Place in freezer on cookie tray until frozen and then stack. Can be kept up to 3 months.