Turkey meatball & chard soup
2
Points®
Total time: 2 hr 5 min • Prep: 15 min • Cook: 1 hr 50 min • Serves: 8 • Difficulty: Easy
Soaking torn bread in milk before adding it to the turkey mixture ensures the meatballs stay moist and tender, while Parmesan adds a touch of classic Italian flavour.
Ingredients
Wholemeal bread, sliced
2 slice(s), medium, crusts removed, bread torn into small pieces
Skimmed Milk
60 ml
Turkey breast mince, raw
500 g
Parmesan Cheese
40 g
Egg, whole, raw
1 medium, raw
Shallots
1 medium
Parsley, fresh
3 tablespoon(s)
Olive Oil
1 tablespoon(s)
Chicken stock cube(s)
2 cube(s), 1.8L
Chard, raw
60 g
Cannellini Beans, cooked
1 can(s), large, drained
Instructions
1
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.
2
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.
3
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.
4
Ladle the soup into bowls and serve garnished with the remaining parsley.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.