Turkey Meatball Soup With Greens

• 1 pound ground turkey breast
• 1/2 cup cooked quinoa
• 2 ounces Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 6 garlic cloves, minced and divided
• 1 large egg, lightly beaten
• 4 teaspoons extra-virgin olive oil, divided
• 1/2 cup chopped shallots
• 1/2 cup chopped celery
• 8 cups trimmed chopped lacinato kale (about 1 pound)
• 1/4 teaspoon crushed red pepper
• 5 cups unsalted chicken stock (such as Swanson)
• Lemon wedges (optional)

1. Combine turkey, quinoa, 1/4 cup cheese, parsley, basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 garlic cloves, and egg in a large bowl; mix gently just until combined. Working with damp hands, shape turkey mixture into 24 meatballs (about 2 tablespoons each).
2. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add 12 meatballs; cook 8 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining 12 meatballs. Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots and celery to pan; saute 5 minutes. Add remaining 4 garlic cloves; saute 1 minute. Add kale, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper; cook 2 minutes, stirring occasionally. Add stock; bring to a boil. Return meatballs to pan. Reduce heat; simmer 10 minutes or until kale is tender and meatballs are done. Ladle 1 1/3 cups soup into each of 6 bowls; divide remaining cheese evenly among bowls. Serve with lemon, if desired.
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turkey breast, quinoa, cheese, flatleaf, fresh basil, kosher salt, freshly ground black pepper, garlic, egg, extravirgin olive oil, shallots, celery, lacinato kale, red pepper, chicken, lemon wedges

Taken from www.myrecipes.com/recipe/turkey-meatball-soup-greens (may not work)