Creamy Turkey Meatball Soup with Curly Kale

Creamy Turkey Meatball Soup with Curly Kale

When comfort food meets wholesome ingredients, you get a bowl of pure goodness like this Creamy Turkey Meatball Soup. Created by one of our talented content creators, this recipe is rich, satisfying, and packed with flavor, yet still feels nourishing and balanced. The addition of Stahlbush Island Farms Frozen Chopped Curly Kale makes it easy to incorporate vibrant greens that are harvested at peak freshness and ready whenever you are. Perfect for cozy nights, meal prep, or feeding a hungry family, this soup is sure to become a staple.

INGREDIENTS

Turkey Meatballs

• 1 1/2 pounds ground turkey
• 1/4 cup parmesan cheese
• 1/4 cup almond flour
• 1/4 cup onion, minced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• Black pepper, to taste
• Avocado oil (for baking or frying)

Creamy Turkey Meatball Soup

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 cup sun-dried tomatoes + 2 tablespoons oil from the jar
• 8 cups chicken broth
• 1/3 cup heavy cream
• 4 cups Stahlbush Island Farms Frozen Chopped Curly Kale
• 2 tablespoons lemon juice
• Parmesan cheese, for garnish
• Fresh basil, chopped (optional garnish)

INSTRUCTIONS

Make the Turkey Meatballs

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine ground turkey, parmesan cheese, almond flour, minced onion, garlic, Italian seasoning, salt, and pepper. Mix until fully incorporated.
3. Using a cookie scoop or your hands, form small meatballs (about 1 tablespoon each) and place them on the prepared baking sheet.
4. Lightly brush or drizzle with avocado oil.
5. Bake for 10 minutes, or until just cooked through. Set aside.

Prepare the Soup

1. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for about 10 minutes, until softened.
2. Stir in garlic, sun-dried tomatoes (plus their oil), thyme, and red pepper flakes. Cook for another 5 minutes until fragrant.
3. Pour in chicken broth and gently add the turkey meatballs.
4. Bring to a low boil, then reduce heat and simmer for 20 minutes.
5. Stir in heavy cream and return to a gentle simmer.
6. Add the frozen chopped curly kale and cook for an additional 5 minutes, until tender and vibrant.
7. Remove from heat and stir in lemon juice.

To Serve

Ladle the soup into bowls and top with freshly grated parmesan cheese and chopped basil, if desired. Serve warm with crusty bread or enjoy on its own for a hearty, satisfying meal.

desired.