Turkey Meatball Soup w/ Chicken and Greens


This is a soup that is really filling and tasty. It is time to harvest greens and I have plenty growing. So, I harvested a mixture of Collards, Arugula and Kale. The flavor in this soup comes from browning the chicken first and building on that flavor. You can always add more vegetables or a different variety rather than the greens. I hope you will enjoy this. This soup freezes well and the flavors will develop even more after reheating.

Ingredients: (serves 8 with some leftovers)

4 Chicken Thighs bone-in (skin and fat removed or you can use 2 Chicken Breasts, bone-in with skin removed)

1 1/4 lbs Ground Turkey

1/2 c Parmesan Cheese

1 T Dried Basil

1 t Red Pepper Flakes (optional)

1/2 c Rolled Oats

1 lg. egg

1 lg. Carrot, small dice

1 lg. Celery Stalk, small dice

1 med. Onion, small dice

3 Garlic cloves, minced

2 bay leaves

6 - 8 cups Greens, cleaned and chopped

2 32oz. cartons of Low Sodium Chicken Broth

2 T olive oil

Fresh Parsley

Salt and Pepper to taste

Begin by cleaning the chicken. Dice the vegetables. Clean and cut up the greens.. Mince the garlic.

Make the meatballs by mixing the turkey, basil, red pepper flakes (optional), rolled oats, Parmesan cheese, 1/2 t salt and egg. Mix until well combined. Set aside

Heat the olive oil in a large soup pot over med-high heat. Once hot, sear the chicken on both sides. Once browned, remove from the pot and hold for later. Next put in the carrot, celery and onion and saute until soft. Add the garlic and saute for 1 minute. Add the greens and saute until a little soft. Add the Broth and bring to a boil. Make the turkey meatballs and put directly into the broth. Once all are in, put the bay leaves in and add the reserved chicken. Turn down to a simmer and put the lid partially on. Let this simmer for about 1 hr. Check the chicken after 1 hour to see if it is cooked through. If it is cooked, take it out and let it cool a bit. After it has cooled down, pull the meat off the bone and either shred or dice and put back into the pot. Continue to simmer for another 45 minutes.

The soup is ready to serve and you may want to pass some more Parmesan cheese at the table.

Once cool you may put in the fridge or freeze for a later date.

Enjoy!

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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