Nutritional Wisdom with Carly Pollack

Italian Wedding Soup

1/2 lb ground turkey thigh
3-4 cups chicken stock
1/2 large yellow onion, diced
1 large carrot, finely chopped
1 clove garlic, minced
1 bunch collard greens or Swiss chard
1 tbsp ghee
1/2 tbsp Italian seasoning
1/2 tsp sea salt
1/2 tsp black pepper

Add the meat and spices to a bowl and mix it all up and form into little balls, about the size of walnuts. Take a pot and put it on the stove. Add in the ghee and set to medium high. Cook the meatballs until they are seared on the outside. Don’t worry if they aren’t cooked through, they will cook in the liquid as well. Remove meatballs to a plate. Throw the onions, carrots and garlic into the pot with all the drippings and fat and cook for about 10 minutes, stirring occassionally. While the veggies are cooking, chop up the greens to bite-sized pieces. Add the greens in after about 10 minutes and stir to combine. Let cook another 2 minutes. After the 2 minutes, stirring occassionally, add in the meatballs and about 1 additional tbsp of the italian seasoning. Next, carefully add in your chicken stock. Cover and let it simmer for about 30 minutes to an hour. Check it to see that all the veggies are soft and it is tasty. You will need to add salt. Be careful and add a little at a time.

2 Servings