Tuesday, January 6, 2015


Guys, it's cold out there. The East Coast isn't messing around with winter. I did not realize earmuffs were more then a fashion accessory until recently (real talk). I now own a puffy jacket. My kids are wearing and losing mittens like there is no tomorrow. Tomorrow when they will need these lost mittens, because it is freezing!
It's the time of year where one needs a soup recipe. Soup makes things better. There is nothing like ending a long, cold, dark at 4:45pm day with a big pot of bubbling, golden soup. But there are requirements for soup. You need one that everyone will eat, that will make your home smell like heaven, that is healthy (Hey there, holiday indulgences. You're drunk, go home.), and that is easy. Italian wedding soup is the winner at our house.
This soup is full of healthy kale, the most delicious turkey meatballs ever (from Shutterbean!), and an egg swirl that makes you not even miss noodles. And, as a friend once said as I made this, "The house smells like Thanksgiving!" Really, with compliments like that, this soup is on permanent winter dinner rotation.

Italian Wedding Soup with Kale & Turkey Meatballs

Meatballs (makes about 15-20):
via Tracy Benjamin from Shutterbean
1lb ground turkey (85% lean)
1/2 cup breadcrumbs
1 egg, beaten
2 garlic cloves, minced
2 teaspoons Italian seasoning
3/4 cup Italian Parsley, chopped finely
1/2 cup grated parmesan cheese
1/4 teaspoon red pepper flakes
Salt and Pepper 

12 cups chicken stock (homemade or store bought)
3 cups kale, steams removed and coarsely chopped
3 large eggs
1 tablespoon of grated parmesan cheese
Salt and Pepper

To make meatballs: Mix all meatball ingredients in a large bowl until well incorporated. Do not over mix. Roll mixture into 1-2 inch balls, set aside on a plate or baking sheet.

Bring the chicken stock to a boil in a large pot over medium heat. Add the meatballs and chopped kale. Season kale liberally with salt. Reduce heat to a simmer and cook until kale is tender and meat balls are cooked through, about 20 minutes. Whisk the eggs with the parmesan in a bowl. Stir the soup, creating a circular motion in the stock. Drizzle the egg, all at once, into the moving stock. Stir with a fork to make thin ribbons of the egg mixture. Cook for 1-2 mintues. Season with salt and pepper. Ladle into bowl and enjoy!




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