Pumpkin & Kale Soup with Turkey Meatballs
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Ingredients
Soup:
- 2 Tablespoons Olive Oil
- 1 Medium Onion, Peeled & Chopped
- 3 Celery Stalks, Chopped
- 3 Garlic Cloves, Peeled & Chopped
- 1 Chicken Broth
- 3 Cups Diced Squash
- 3 Cups Chopped Cabbage
- Salt & Pepper To Taste
Turkey Meatballs:
- 1 Pound Ground Turkey
- 1/3 Cup Grated Pecorino or Parmesan Cheese
- 1/3 Cup Minced Onion
- 1 Garlic Clove Minced
- 2 Teaspoons Finely Chopped Parsley
- Salt & Pepper To Taste
- Vegetable Oil For Frying
Servings
Directions
- Heat oil in medium sized stockpot over medium heat.
- Add the onion and celery, sauté until just softened, about 5 minutes.
- Stir in garlic, then cook for another minute or two.
- Add the broth, season with salt and pepper if using, and bring mixture to a boil.
- Add the squash and kale, and reduce the heat to a simmer.
- While the soup is cooking, in a bowl, mix together the meatball ingredients.
- Use your hands to roll the meat into balls about 1-inch in diameter.
- Heat a frying pan with about 1/4 cup of oil to medium heat.
- Brown the meatballs on all sides by shaking the pan often as they cook, about 4 to 5 minutes.
- Add the meatballs to the stockpot and cook until the meatballs are cooked through and the squash and kale are tender, about 25 minutes.
Ferraro Items
- Ferraro# 1000041 - Olive Oil
- Ferraro# 5230158 - Chicken Broth
- Ferraro# 0800096 - Grated Parmesan Cheese
Bon Appétit!
