Turkey meatball & chard soup
WW Thick Sliced Wholemeal Bread
2 slice(s), crusts removed, bread torn into small pieces
Turkey Breast Mince, raw
Egg, whole, raw
1 medium, raw
Chicken stock cube(s)
2 cube(s), 1.8L
Cannellini Beans, cooked
1 can(s), large, drained
- Combine the bread and milk in a large bowl and set aside for 5 minutes, until the bread is softened. Add the turkey, Parmesan, egg, shallot and 2 tablespoons of the parsley. Season and mix to combine. With damp hands, shape the mince mixture into 24 meatballs (about 2 tablespoons per meatball) and set aside.
- Heat the oil in a large nonstick frying pan over a medium-high heat. In batches, brown the meatballs for 5 minutes per batch, then remove from the pan and set aside.
- Pour the chicken stock into a large pan or stockpot and bring to the boil. Add the kale and beans and bring back to the boil. Reduce the heat, add the meatballs and simmer for 1 hour 30 minutes or until the meatballs are cooked through and the soup has thickened slightly.
- Ladle the soup into bowls and serve garnished with the remaining parsley.