Turkey and Kale Soup with Cheddar Crostini
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- ¾ lb ground turkey
- 2 tsp of grated onion
- 2 cloves of garlic - grated
- 2 slices bacon - finely chopped
- Salt and Pepper - to taste
- 1 Tbsp of fresh chopped parsley
- 2 Tbsp of crushed oyster crackers
- 1 Egg
- 1 Tbsp of milk
- 3 Tbsp of grated parmesan cheese
- 1 small onion - chopped
- 2 medium carrots - diced
- 2 stalks of celery - diced
- 3 cloves of garlic - minced
- 1 Tbsp of olive oil
- 6 cups of chicken stock
- 5 ounces of fresh kale - washed and dried, coarsley chopped
- Fresh chopped parsley
- Salt and Pepper
- Fresh grated parmesan cheese
- 1 baguette - sliced into rounds
- 2 oz Sargento® Chef Blends 4 State Cheddar
- 1 clove fresh garlic
In a large bowl, combine all of ingredients for the meatballs, mix well.
Scoop one tablespoon of the mixture and form small meatballs.
Bake meatballs in 350 degree oven for 10 minutes.
Meanwhile, in a large pot over medium high heat, add the olive oil.
When the pan is hot add the onion, carrots, celery and garlic. Season with salt and pepper.
Saute for about 5 minutes, until vegetables are softened.
Add the chicken stock and bring to a boil.
Add the meatballs and let them cook in the hot liquid for about 10 minutes.
Add the kale and cook for two minutes.
Rub the clove of garlic over the baguette slices to infuse the flavor into the bread.
Evenly top each baguette slice with cheese.
Place under a preheated broiler for 2 minutes or until the bread is toasted and the cheese has melted.
Remove soup from heat and add fresh parsely and grated parmesan cheese before serving.
Top with cheddar crostini.
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- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.