This quinoa turkey meatball soup is so filling it very quickly becomes a one-pot meal. I love meatballs, and turkey meatballs are my favourite. So, if you have a large pot, get it ready because these little morsels require room.
This is another super, super easy soup to cook. The recipe starts by making the meatballs because they are the most time-consuming. And once the meatballs are done, it is a matter of adding the rest of the ingredients.
If you are looking for ways to add kale to your diet, this quinoa turkey meatball soup is a perfect way to do that. Simply chop it rough and rustic. And if you are looking for ways to hide kale from your kids, use a food processor to chop it to rice consistency and add it to the meatball mixture.
Quinoa Turkey Meatball SoupPrint Recipe
- 1 pound of ground turkey breast
- ½ cup of quinoa, cooked
- ½ cup of Parmigiana-Reggiano cheese, grated and divided
- 2 tablespoons of chopped flat-leaf parsley
- 2 tablespoons of chopped fresh basil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly grounded ground black pepper
- 6 garlic cloves, minced
- 1 large egg, lightly beaten
- 4 teaspoons of extra-virgin olive oil, divided
- ½ cup of chopped shallots
- ½ cup of chopped celery
- 8 cups of Lacinato kale, trimmed and chopped
- ¼ teaspoon of crushed red pepper flakes
- 8 cups of unsalted chicken stock
- Mix turkey, cooked quinoa, ½ of the grated cheese, parsley, basil, salt, black pepper, 2 garlic cloves, and beaten egg in a large bowl. Mix ingredients well using your hands until all ingredients are well combined.
- Use a small ice cream scoop and begin to scoop meatballs; rolling each meatball between your hands, gently roll the meatball around. Place meatballs on parchment paper and continue until all of the meat mixture is used. Set meatballs aside.
- Heat a large Dutch oven pot over medium heat, add two teaspoons olive oil, add 6 to 8 meatballs at a time and brown on all sides for approximately 6 to 8 minutes. Remove, add a tablespoon olive oil, and continue until all meatballs are browned and set aside.
- Add a tablespoon olive oil to the pot, add shallots, celery, and sauté until slightly tender, about 4 to 6 minutes. Add remaining garlic, sauté for a minute, add kale, the remaining salt, black pepper, red pepper flakes, stir, and cook for 3 minutes.
- Add stock and bring to a simmer, add meatballs, reduce heat, cover, and cook for 10 to 15 minutes. Kale should be tender and meatballs fully cooked. Top each bowl with remaining cheese. Serve warm.