Meatball, Kale and Tortellini Soup With Homemade Veggie Stock

22 01 2014

I love the depth of flavor, and spirit that comes from a homemade stock. What’s even better is turning on the crockpot in the morning and coming home to it at night, having done minimal prep! See my tip below on making homemade veggie stock, perfect for this healthy and hearty soup featuring turkey meatballs, kale and whole wheat tortellini. 🙂

Meatball, Kale and Tortellini Soup With Homemade Veggie Stock

Meatball, Kale and Tortellini Soup With Homemade Veggie Stock

The following serves 4-6 (compliments of Food Network Magazine and This Girl’s Gotta Eat):

  • 1 lb ground turkey breast
  • 1/4 cup grated parmesan, plus more for garnish
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 3 cloves garlic, minced
  • Kosher salt and pepper
  • 2 Tbsp extra-virgin olive oil
  • 2 whole carrots, peeled and diced
  • 2 stalks celery, diced
  • Dry white wine
  • 7 – 8 cups homemade veggie stock (boxed would work too)
  • 1 (28 oz) can diced tomatoes
  • 1 (9 oz) package refrigerated whole wheat cheese tortellini
  • Half a head of kale, chopped

This Girl’s Homemade Veggie Stock Tip: I’ve shared this before, but to easily make your own vegetable stock, save the trimmed ends of veggies (ends of onions, used lemon, leafy tips of celery, asparagus ends, kale stems, cauliflower/broccoli stalks, etc) in a gallon-size Zip lock bag in the freezer. Once you have a full bag, add all the frozen veggies to a crockpot. Cover veggies with water, add a few garlic cloves and whatever herbs you have on hand like bay leaves, thyme, parsley, basil, etc. Turn on low when you leave the house for work, and when you come home, strain the veggies and you have homemade stock! So easy and so much healthier than anything you’ll get in a box!

Combine the turkey, parmesan, 2 Tbsp parsley, egg, 1 clove garlic minced, 1/2 tsp salt and pepper to taste in a medium bowl; mix well with your hands until just combined. Form into 1-inch-meatballs and set aside.

Heat the olive oil in a dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes. The goal here is to get a little sear on the meatballs so they set enough to hold up in the soup. You’re also building flavor in the pan for the base of the soup. Remove seared meatballs to a plate with a paper towel.

Add the carrots, celery and the rest of the garlic to the dutch oven, cook until just softened, 5 minutes. Season with salt to taste and deglaze the pan with a little white wine, scrapping up the brown bits on the bottom. Next, add the stock and the tomatoes. Bring to a boil, then reduce to simmer. Return the meatballs to the dutch oven and simmer until cooked through and float to the top, 3 minutes. Stir in the kale, then add the tortellini and cook until they float to the top, about 3 – 4 minutes. Season soup with salt and pepper to taste.

Divide among bowls and garnish with the rest of the parsley and some parmesan cheese.

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