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Chipotle, Kale and Turkey Meatball Soup

It’s cold in Dallas this morning with a light covering of snow in some areas. That only means one thing for lunch in my kitchen… soup !  I’m thinking with Thanksgiving around the corner we need a little healthy eating so am going with a Chipotle (bit of heat) Kale (Superfood) and Turkey meatball (healthy) soup. Here’s the recipe, so you can join me. Stay warm now !

Chipotle, Kale and Turkey Meatball Soup

Makes 6 portions

For the soup;

2 Tbs olive oil

2 medium onions, peeled, halved and sliced

1 Tbs minced garlic

4 cups (I bunch) fresh kale, chopped into bite size pieces

2   32oz cartons of chicken broth

1 can diced tomatoes (including juice)

1 can great northern beans (drained and rinsed)

1 cup fresh (roughly) chopped cilantro

2 dried chipotle peppers (optional)


For the meatballs;

1 lb ground turkey

1 Tbs chipotle chili powder (to taste) or use regular chili powder

½ cup panko (or breadcrumbs)

1 egg

2 tsp salt

Add the olive oil, onions and garlic to a large pan with a pinch of salt and sauté until the onions are soft.

Add the kale, broth, tomatoes and chipotle peppers and bring the soup to a boil. Reduce to a simmer while you prepare the meatballs.

Mix together the turkey, chili powder, salt, panko and egg until combined. Remove the 2 chipotle peppers and discard. Using a 1-inch ice cream scoop drop the meatballs into the soup. Stir gently. (Use as few or many of the meatballs as you choose. Freeze any remaining meatballs)

Simmer the soup with meatballs for another 10 minutes and then add the beans and cilantro.  Serve with warm crusty bread.


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