This classic soup is very simple to prepare and is filling, light and delicious. I’ve substituted turkey for the lamb/beef traditional meat as well as kale for spinach as a preference.
1 lb ground turkey (or beef, lamb)
1/4C chopped fresh oregano
2 cloves garlic, minced
1/2C breadcrumbs
1 egg
1L chicken stock (one carton of Campbell stock OR 4C)
1/2C tiny pasta (stars, bows, tubes,alpha bits)
1C chopped kale or spinach
Mix the ground meat, egg, oregano, garlic and breadcrumbs together in a bowl. Season with salt and pepper (about 1tsp of each).Once you have mixed thoroughly, shape the meat into small meatballs. This part takes patience! The smaller the meatball, the more cute and fun this will be to eat later. In a medium sized frying pan on medium-high heat, heat 2T of oil. Once the oil is up to temperature, add the meatballs and cook through stirring meatballs poccasionally so they get colour on all sides (about 5-8 minutes). Remove from heat and set aside.
In a large soup pot, bring to the boil the sock. Once boiling, add the pasta, cooking until almost al dente about 6 minutes. At this point, add the meatballs and kale (or spinach) and stir. When the greens are wilted, you are ready to serve! Serve with parmesan cheese grated on top and a fresh grind of pepper.
Kale has only 36 calories per cup, zero grams of fat, 20% of daily recommended fibre intake is an antioxidant and contains vitamins A, K and C. And its delicious!
karimanlunch 