Name: 30-Minute Lighter Italian Wedding Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb lean (90/10) ground turkey; 1/2 cup plain dry breadcrumbs; 1/4 cup grated Parmesan cheese, plus more for serving; 2 teaspoons minced garlic; 1 egg; 1 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 1 medium yellow onion, halved and thinly sliced; 2 cans (14.5 oz each) low-sodium chicken broth; 2 cans (14.5 oz each) diced tomatoes with juices; 1 bunch kale, washed, tough stems removed and leaves coarsely chopped

Ingredients

Scale

1 lb lean (90/10) ground turkey
1/2 cup plain dry breadcrumbs
1/4 cup grated Parmesan cheese, plus more for serving
2 teaspoons minced garlic
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium yellow onion, halved and thinly sliced
2 cans (14.5 oz each) low-sodium chicken broth
2 cans (14.5 oz each) diced tomatoes with juices
1 bunch kale, washed, tough stems removed and leaves coarsely chopped

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Instructions

In large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, garlic, egg, salt and pepper until well mixed. Shape into 1-tablespoon balls.
Heat oil in large saucepan over medium heat. Add onions and cook, stirring often, 4 to 5 minutes until softened. Add broth and diced tomatoes. Bring to simmer over medium-high heat. Add meatballs and cook, without stirring, 5 minutes until meatballs float to surface.
Add kale (in batches, if necessary) and stir very gently, being careful to disturb meatballs as little as possible (they are very tender). Cook 3 to 5 minutes more until kale is wilted and meatballs are cooked through. Thin soup with water, if needed, and season with more salt and pepper to taste. Serve sprinkled with cheese.