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Dinner recipe · from the recipe book

Turkey Meatball, Kale and Noodle Soup

Tender oregano-and-garlic turkey meatballs simmer with silky kale, tomatoes and short noodles in a savory broth brightened with Parmesan and a pinch of red pepper.

Turkey Meatball, Kale and Noodle Soup

Ingredients

  • 1 lb450 gGround turkey, 93% lean
  • ¼ cup30 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • ⅓ cup grated30 gGrated Parmesandivided
  • 5 cloves15 gGarlicminced, divided
  • 2 tsp2 gDried oreganodivided
  • 1 tbsp15 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 14 oz400 gDiced tomatoes, canned
  • 4 cups880 gVegetable broth
  • 1½ cups360 gWater
  • 5½ oz150 gPasta, dryshort shapes such as ditalini
  • 7¼ cups chopped150 gKalestems removed, chopped
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: mince the garlic, dice the onion and carrot, chop the kale and parsley, and beat the egg.
  2. In a bowl, mix the ground turkey, breadcrumbs, egg, half the Parmesan, one third of the garlic, half the oregano and the black pepper. Roll into about 20 small meatballs.
  3. Heat the olive oil in a Dutch oven over medium heat. Brown the meatballs on all sides, about 6 minutes, then move them to a plate (they finish cooking in the soup).
  4. In the same pot, cook the onion and carrot for 5 minutes until softened. Add the remaining two thirds of the garlic, the remaining half of the oregano and the red pepper flakes and cook 30 seconds.
  5. Pour in the diced tomatoes, vegetable broth and water and bring to a boil.
  6. Return the meatballs to the pot, add the pasta, and simmer about 10 minutes, until the pasta is tender and the meatballs reach 165°F (74°C) in the center.
  7. Stir in the kale and simmer 3 minutes until wilted.
  8. Ladle into bowls and top with the remaining half of the Parmesan and the parsley.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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