Wheat-free * Dairy-free * Gluten-free * Paleo ~~
As I’ve mentioned recently (or maybe not so recently) I’m enamoured with soup meals -that is soups with enough protein, vegetables, and starch to constitute a complete meal in one bowl. This one came about in what is not uncommon in my kitchen – leftover stuff.
I had lots of chopped kale left from the Kale and Brussels Sprouts Salad I posted last week and, due to a miscalculation on my part, way too many sliced sweet potatoes from the soup kitchen. Further, I had purchased a pound of ground turkey at the farmer’s market (I love their turkey products) and so…Ta Ta Sweet Potato and Kale Soup with Tiny Turkey Meatballs.
I love saying that: Tiny Turkey Meatballs….Tiny Turkey Meatballs…. I love saying that because whenever I make meatballs of something other than beef I usually name them Turkey Balls or Lamb Balls or Pork Balls – all of which are terrible names. However, browsing someone’s blog (can’t remember whose or I would give you a link to them) I noticed s/he made a dish with turkey balls and called it turkey meatballs…Why Didn’t I Think of That???? If only I could go back to any of my cookbooks that have recipes for some form of meatball and rename them properly…alas it’s too late for past balls – but you know all future balls will be meatballs!
Hope you love this soup – Enjoy!
Sweet Potato and Kale Soup with Tiny Turkey Meatballs
The cilantro gives this soup a really fresh taste, however, if you are one of the many people who HATE cilantro, parsley or dill will be fine substitutes.
1 pound ground turkey (or any ground meat you like or have on hand)
3 tablespoons dried potato flakes
2 tablespoons chopped parsley
1 tablespoon minced shallot
1/4 teaspoon salt 1/8 teaspoon pepper
1 tablespoon bacon fat or olive oil
1 1/2 cups chopped onion
4 cups broth
2 cups water
3 tablespoons dry vermouth
3 cups lightly packed chopped kale (coarse stems removed)
2 cups thinly sliced sweet potato
1 1/2 cups cauliflower florets
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoon chopped cilantro or dill or additional parsley
1 tablespoon lemon juice
Salt and Pepper to taste
In a medium bowl, combine the turkey, potato flakes, parsley, shallot, salt, and pepper.
Form into grape-sized meatballs.
In a 4-quart pot heat the bacon fat/oil over medium high. Add the onion and cook, stirring until onions are transparent. Add the broth and vermouth, bring to a boil. Add the kale, sweet potato, cauliflower, basil, oregano, and thyme. Return to a boil; reduce heat and simmer, covered 20 minutes.
Add the meatballs and return to a boil. Reduce heat and simmer 10 minutes or until the meatballs are cooked through.
Stir in the lemon juice and chopped cilantro or parsley.
Makes 9 cups Serves: 4 to 6 as a soup meal or 8 as soup