Turkey Meatball Soup

TURKEY MEATBALL SOUP

This recipe for Turkey Meatball Soup is a healthy and delicious dish that is sure to warm you up on even the coldest of winter's days.

Serves 6 to 8

1	pound ground turkey (light and dark meat)
½	pound sweet Italian sausage, casing removed
½	cup breadcrumbs
½	cup Parmesan cheese, finely grated
1	large egg, lightly beaten
¼	cup, plus 2 tablespoons, fresh flat-leaf parsley, coarsely chopped
10	cloves garlic, peeled and minced
	Kosher salt and freshly ground black pepper
¼	cup olive oil
1	large yellow onion, peeled and chopped
2	medium carrots, peeled and cut into ¼-inch thick slices
2	bay leaves
1	cup sweet Marsala wine
2	quarts homemade chicken stock, or low-sodium canned chicken broth
½	pound kale, trimmed and coarsely chopped

In a mixing bowl, combine the ground turkey and sausage meat with the breadcrumbs, Parmesan cheese, and egg. Stir in 2 tablespoons of parsley and 2 cloves of minced garlic. Season with 1½ teaspoons salt and ½ teaspoon black pepper. Stir the mixture to thoroughly combine, then form into 1-inch thick meatballs. Set aside.

In a stockpot set over medium-high heat, warm 2 tablespoons of olive oil until hot, but not smoking. Working in batches if necessary, sear the meatballs in the hot oil, turning often, until golden brown, 3 to 4 minutes. Then, remove the meatballs and set aside.

Return the stock pot to the heat and pour in the remaining 2 tablespoons olive oil. Add the onion and carrots. Cook, stirring often, until the onions are translucent, about 5 minutes. Then, add in the remaining 8 cloves of minced garlic, bay leaves, ¼ cup parsley, and Marsala. Simmer until the liquid has reduced by half. Return the reserved meatballs to the stockpot. Pour in the chicken stock and top with the kale. Cover the stockpot and simmer until the meatballs are cooked through and the vegetables are tender, 20 to 30 minutes. Remove from the heat and season to taste with salt and black pepper.