A marriage of hearty greens and broth
+ 16 oz ground turkey
+ 15 oz kale
+ 1/4 cup parmesan cheese
+ 48 oz low sodium chicken broth
+ 1 yellow onion, chopped
+ 4 gloves garlic, minced
+ 2 medium carrots, chopped
+ 1 cup israeli couscous
+ 8 oz ricotta cheese
+ 1/2 cup panko breadcrumbs
+ 2 teaspoons olive oil
+ salt and pepper
+ italian seasoning: black pepper, red pepper
flakes, onion powder, rosemary, garlic powder
oregano, basil, and parsley
Chop your veggies!
In a large bowl, combine ground turkey, 1/2 c ricotta cheese, 4 TBSP panko, half of the garlic, half of the italian seasoning and s&p.
Heat a drizzle of olive oil in a large pot. Add onion, carrot remaining garlic, remaining italian seasoning, and season with s&p. Cook until softened, ~3-5 minutes. Add chicken broth and bring to a boil, then simmer.
While the soup is simmering, form the meatballs and gently add to the pot. Cook until the meatballs are no longer pink, ~3 -5 minutes. Add kale and cook until the leaves are tender.
Top with parmesan cheese and season with s&p!