Watch the Turkey Meatball Soup Episode On YouTube
1 Pound Ground turkey
1 Clove Minced garlic
2 Tablespoons Sage, chopped finely (Fresh sage used)
1⁄2 Teaspoon White pepper
1⁄2 Teaspoon Sea salt
2 Tablespoons Onion powder
3 Tablespoon Corn starch (To thicken the broth)
2 Tablespoons (Extra virgin olive oil For sauteing the vegetables)
1 Large Yellow onion, chopped
6 Cloves Minced garlic
5 Medium Carrots, chopped finely
6 Medium Celery stalks, chopped finely
10 Medium Kale leaves, chopped finely
3 Cartons Chicken stock (organic, free-range)
Salt & pepper to taste
1. In a bowl combine together the ground turkey, sage, minced garlic, onion powder, sea salt and white pepper. Mix well to combine all the ingredients with the meat.
2. Take a teaspoon portion of the meat mixture and form small balls with your hands. Set them aside.
3. In a large pot, saute chopped onions and garlic in a little extra virgin olive oil for a couple of minutes. Then add the finely chopped carrots.
4. Once the flavor of the onions and garlic are out and the carrot is slightly tender, add the chopped celery and stir.
5. After a few minutes, add the kale and sauté for about 2 to 3 more minutes.
6. Add the chicken stock. Stir well adding salt and black pepper to taste. Cover and bring it to a boil.
7. While the broth is simmering, drop the prepared meatballs in gently and stir very carefully.
8. In a bowl, take 3 tbsp of corn starch, and spoon out some of the broth into it and mix the corn starch well with the back of your spoon to make a lump-free mix.
9. Once a smooth paste is formed add it to the simmering soup. Turn the heat down to low, cover and let it simmer for about 20 minutes.
Onion powder is used instead of fresh onions as the fresh onions would release liquid into the meat.