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Chipotle, Kale and Turkey Meatball Soup

I love being outside on these cold winter days. Then going into the house with a log fire burning so warm it tingles your cheeks. Add to that a huge pot of soup bubbling away on the stove and the smell of fresh baked bread then we are talking luxury.

Here is one of my favorite soups for a winters day. It will only take you 30 minutes start to finish and tastes SO good. Double the recipe and share with friends.

Here’s the ingredients…

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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