A comforting turkey meatball soup packed with vegetables and flavor. Featuring diced carrots, onions, and seasoned with Italian herbs, lemon juice, and garlic. Simmered with pasta and kale in chicken bone broth, this dish is perfect for fall.
1: Prepare the meatballs by mixing ground turkey, shredded parmesan cheese, egg, olive oil, italian seasoning, sea salt, and black pepper.
2: Heat avocado oil in a large pot on medium-high heat and brown the meatballs.
3: Remove the meatballs from the pot, add more avocado oil, then add the diced carrots, onion, italian seasoning, sea salt, and ground pepper.
4: Stir to combine and cook until the carrots and onions have softened.
5: Add the meatballs back into the pot along with garlic, parmesan rind, bay leaves, stelline pasta, chicken bone broth, and lemon juice.
6: Cook for 10 minutes, then add cannellini beans and kale.
7: Set heat to low and let simmer for an hour.
8: Before serving, squeeze garlic cloves out, and remove the bay leaves and parmesan rind.
