Turkey Quinoa Meatball Soup with Collard Greens

Ingredients

• Ground Turkey

  Extra Lean - Kirkland Signature

  16 oz or 454g

• Quinoa

  Uncooked

  1 cup or 170g

• Parmigiano Reggiano Cheese

  Chunk Cheese - Kirkland Signature

  2 oz or 57g

• Parsley

  Raw

  2 tbsp or 8g

• Basil

  Spices, dried

  2 tsp, leaves or 1g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chili & Garlic Dipping Oil

  President's Choice

  2 ⅓ tablespoon or 35g

• Leeks

  (bulb and lower leaf-portion), cooked, boiled, drained, with salt

  1 cup, chopped or 104g

• Celery

  Raw

  ½ stalks, large (11 inches long) or 32g

• Turkey Stock

  Chef's Cupboard

  1kg

• Collards

  Raw

  5 cup, chopped or 180g

• Crushed red pepper flakes

  ⅜ tsp or 0.1g

Directions

1. Combine turkey, quinoa, 1/4 cup cheese, parsley, basil, and egg in a large mixing bowl and season well with salt and pepper. Use hands to thoroughly but gently mix together. Form into about 24 meatballs, each about 1 inch across; damp palms will help as the mixture is sticky.
2. Place a large (about 5 quart; 4.7 L) Dutch oven over medium heat. Add 2 teaspoons oil to pan swirling to coat and heat oil until it is shimmering. Add half of the meatballs, shake pot to coat meatballs with oil and cook for a few minutes or until the bottoms are golden brown. Flip meatballs over and continue to cook until light golden brown all over, about 6 to 8 minutes total. Remove from pan, add 2 more teaspoons of oil and repeat with remaining meatballs. Remove second batch when done as well.
3. Add remaining 1 tablespoon of oil to pot, add chopped leek greens and celery and stir to coat. Saute over low-medium heat for 1 minute or until leeks begin to soften. Add stock, chopped collard greens and red pepper flakes. Season with salt and pepper, add meatballs back to pot and bring to a simmer over medium heat. Simmer gently until collard greens soften and meatballs are cooked through, about 6 to 8 minutes. Soup is ready to serve. Adjust seasoning if needed. Ladle into bowls and serve remaining Parmigiano separately to sprinkle on top. Alternatively, cool soup then refrigerate in airtight container for up to 3 days.
4. Original recipe by: Dede Wilson (source: www.fodmapeveryday.com/recipes/turkey-quinoa-meatball-soup-collard-greens/)

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