I made this on Saturday and it came out SO GOOD!! My trio go back to school this week and they love to take soup in their thermos, and I thought they would really enjoy this, and they did!! YUM!
Jenny’s Healthy Italian Wedding Soup
3/4 pound LEAN ground turkey
1/2 cup brown rice bread crumbs
2 garlic cloves, minced
1/2 teaspoon Italian Spice blend
1 egg or egg substitute to equal 1 egg
1 tablespoon coconut oil
1 large onion, diced
4 cloves garlic, minced
10 cups low-sodium chicken broth
1 (10-ounce) bag chopped fresh KALE
1 box gluten free pasta (I used Bowtie)
Preheat oven to 400 degrees.
In a medium bowl, combine ground turkey, breadcrumbs, garlic, Italian seasoning, and egg. Form into 30 to 40 small (1-inch) meatballs.
Line a baking sheet with aluminum foil. Spray with nonstick spray. Arrange meatballs in a single layer on baking sheet. Bake 25 minutes or until meatballs are lightly brown and cooked through.
In a pan, heat olive oil over medium high heat. Add onion and garlic, cook for 5 to 6 minutes until tender. In a separate cooking pot, add chicken broth and bring to a boil; reduce heat to a simmer and add kale. Cook for 5 minutes. Add pasta and cook an additional 8 minutes. Add cooked meatballs and cook for 5 minutes.