Turkey Apple & Herb Meatball & Kale Soup

Serves 6



1 lb ground turkey
½ cup fresh rosemary, chopped fine (2 tablespoons reserved for soup)
½ cup fresh thyme, chopped fine (2 tablespoons reserved for soup)
4 tablespoons garlic, chopped (2 tablespoons reserved for soup)
½ cup grated parmesan
1 teaspoon salt
1 teaspoon cracked pepper
½ cup Fuji apples, chopped fine
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs



Olive oil
2 tablespoons garlic (reserved from above)
1 medium red onion
Rosemary and thyme (reserved from above)
1 cup Fuji apples, chopped medium
1 large bunch kale (dinosaur variety, also known as Italian dark leaf), chopped
4 cups chicken stock
Salt and pepper to taste


To assemble the meatballs, combine all ingredients except the eggs. Mix well using fingers to make sure all ingredients are well combined. Form into 1 inch balls.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic and red onion until translucent, just a few minutes. Add rosemary, thyme and apples. Sauté a few more minutes. Add the chicken stock and kale and gently drop in meatballs. Bring to a boil. Turn burner to low and simmer for another half hour. Season with salt and pepper.

Garnish with a little parmesan cheese.