Kale, turkey meatball, white bean soup

 This soup is healthy and even more perfect if you are feeling sick or run down! Packed with vitamins and cheesey little meatballs! 

You will need:

For the meatballs:

1 lb of ground turkey

6-7 cloves minced garlic

Salt and pepper

1 cup grated Parmesan cheese

1/2 cup breadcrumbs

4 tablespoons milk 

Few tablespoons chopped parsley

1 egg

For the soup base:

2 1/2 boxes of low sodium chicken broth

4-5 cloves minced garlic

Olive oil 

Salt and pepper

Red pepper flakes

1/2 bag of Kale

1-2 cans of cannelloni (white beans) drained and rinsed! 

1 cup Parmesan cheese 

Mix all the meatball ingredients together. 

After you have mixed everything, form into mini meatballs. 

Next step. You can bake or brown. I was hungry so I decided to brown the meatballs quickly in olive oil. But you can just as easily bake on 400 to brown. 

Few tablespoons of olive oil, this isn't to cook through! Just brown on each side!

Set aside 

Now for the soup!

In the pot you will be cooking the soup, sauté 4-5 cloves of minced garlic in a little olive oil. Right before it starts to brown, add all the chicken stock. 

Add about half bag of kale. 

Add some salt, pepper, dash of dried red pepper flakes and a cup of grated Parmesan cheese. 

Add the meatballs and the drained and rinsed beans. 

Bring to a low boil. Let cook, covered for about 30-35 minutes. 

Serve and enjoy your healthy soup!

Italian meatball tortellini soup

The weather is getting colder and for me this means soup weather! My husband isn't a big fan of soups, especially for dinner, but he liked this one because of the meatballs! 

You will need:

1/2 lb ground beef

4 cloves of garlic, diced

1/2 cup Parmesan cheese, grated 

3 tablespoons chopped parsley

1 egg

1/4 cup breadcrumbs 

1 28 oz can of diced tomatoes with juices

1 1/2 boxes of chicken broth, low sodium

2 carrots, diced

2 celery stalks, diced

1/2 onion, diced

Olive oil 

1/2 bag of frozen cheese tortellini 

Fresh basil 

2 cans of tomato paste 

Salt and pepper 

For the meatballs:

Preheat oven to 450. Line a baking sheet with parchment paper. 

Mix together the beef, egg, breadcrumbs, Parmesan cheese, dash of salt and pepper, garlic, parsley, drizzle of olive oil. 

Roll in mini size meat balls. Bake about 4 minutes, turn bake for another 4 minutes. 

In a sauce pan, on medium heat, add a few tablespoons of olive oil and sauté the onion, carrots and celery until softened. 

Add salt and pepper. 

Add the chicken broth, tomatoes and tomato paste. 

Add the meatballs! 

Keep on low flame until the soup forms a low boil. Then add half the bag of the tortellini. Once the pasta is cooked, add seasoning to taste, and a few chopped basil leaves. 

Serve with crusty Italian bread for dipping and enjoy! 

***you can definitely just add the meatballs to the soup instead of baking them.