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The Story of the Recipe
Ingredients
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Tips
Reviews

Italian Wedding Soup with Kale and Quinoa

By RecipeFund
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The Story

A fresh take on a classic, this soup pairs tender meatballs with hearty kale and quinoa, creating a nourishing bowl perfect for any season.

Ingredients

1/2 lb ground turkey or chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan
1 egg, beaten
2 garlic cloves, minced
1 tbsp olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups chicken or vegetable broth
1/2 cup quinoa, rinsed
2 cups chopped kale
Salt and pepper, to taste
4 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 30 Mins

Total TIme:

0 Hrs 0 Mins

Directions

Step

Mix turkey, breadcrumbs, Parmesan, egg, and garlic in a bowl. Form small meatballs.

Step

Heat olive oil in a large pot over medium heat. Brown the meatballs, then remove and set aside.

Step

In the same pot, sauté onion, carrots, and celery until soft, about 5 minutes.

Step

Add broth and quinoa. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step

Return meatballs to the pot and add kale. Cook until meatballs are done and kale is wilted, about 5-7 minutes. Season with salt and pepper.

Step

Serve warm with crusty bread.

Tips for this recipe

Substitute spinach for kale if preferred. Double the meatball recipe and freeze extras for later use.

Recipe Tags

Italian CuisineDinnerGrainsSoupsTurkey
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