8cupschicken stock (chicken broth or chicken bouillon) - unsalted
Instructions
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.