Turkey Meatball, Kale and Barley Soup
Loaded with tender turkey meatballs, vegetables and barley, this hearty, comforting soup is healthy and filling too!
Serves: 4 to 6
For the meatballs:
  • 1 lb ground turkey
  • 1 large egg, beaten
  • ¼ cup breadcrumbs
  • ¼ cup fresh parsley, chopped
  • ¼ tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
For the soup:
  • 2 tbsps olive oil, divided
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups low-sodium chicken or turkey stock
  • 1 cup cooked barley
  • 1 bay leaf
  • 1 piece Parmesan cheese rind (optional)
  • 1 small bunch kale, coarsely chopped
  • Salt and pepper, to taste
  1. In a large bowl, combine ground turkey, egg, breadcrumbs, parsley, garlic powder, salt and pepper. Mix with a wooden spoon or clean hands until well combined. Roll the mixture into 1-inch meatballs, forming about 20 to 22 meatballs.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook meatballs until browned, about 3 to 4 minutes. Drain on a paper towel-lined plate and set aside.
  3. Add remaining olive oil to a large Dutch oven or stockpot. Add garlic, onions, carrots and celery, and cook until the vegetables are tender, about 5 minutes.
  4. Stir in chicken stock, barley, bay leaf, Parmesan rind, and meatballs. Bring to a boil then simmer until meatballs are cooked through and the soup is slightly thickened, about 15 minutes. Stir in chopped kale until wilted, about 2 minutes. Serve immediately.
Recipe by The Tasty Bite at https://www.thetastybiteblog.com/turkey-meatball-kale-and-barley-soup/