For the Meatballs:
10 oz ground turkey
2 tbsp Panko
2 tbsp parmesan cheese
2 tbsp parsley, finely chopped
2 garlic clove, minced
For the soup:
1/2 tbsp olive oil
2 stalks of celery, chopped
1 small onion, chopped
1 large carrot, peeled & chopped
2 garlic cloves, minced
6 cups chicken broth
9 oz refrigerated cheese tortellini
pepper, to taste
3 cups kale, chopped
Parmesan cheese for topping
parsley, chopped for topping
Combine the ground turkey, breadcrumbs, egg, parsley, garlic, pepper and
parmesan cheese. Mix all ingredients using your hands and form 1 tablespoon meatballs.
In a skillet over medium heat add olive oil and cook the meatballs about 10 minutes on each side.
In a large nonstick pot, heat olive oil over medium-low
heat. Add the celery, onion, carrot & garlic. Reduce heat to low and cook about 10 minutes until vegetables begin to soften.
Add the chicken broth and increase heat to medium-high
and bring to a boil. When broth boils, season with black pepper to
taste. Reduce heat to medium, add kale and cook until done.
Add the tortellini and simmer until cooked according to package
directions, about 8 minutes.
Gently drop in the meatballs. Cook about 4 minutes.
Stir to combine and serve topped with Parmesan cheese and parsley.