I’m loving this kale and white bean soup with mini meatballs right now! This is a great lunch to pack up and take with you to work. It freezes really well and can easily be made in a batch. This recipe looks long, but it’s pretty simple, and when you get 4 days of lunches as the result, it’s well worth it!
For the soup ➡️ sautée 1 diced yellow onion and 3 cloves of chopped garlic in a stock pot. Once softened, add 1.5L chicken stock, 1 can drained and rinsed white kidney beans, the juice of one lemon and the zest of one lemon, salt and pepper. Bring to a boil, then reduce heat to low and simmer for about an hour. Add 1 bunch of ribbed and cut kale, allow to heat just until the kale is softened, and remove from heat.
For the meatballs ➡️ while your soup is cooking mix together 1 lb extra lean ground turkey, 1 egg, salt, pepper and the zest of one lemon. Roll the mixture into meatballs. I like mine to be minis so that they fit easily on my spoon while eating the soup. Cook the meatballs in your air fryer (about 13 minutes) or in the oven (25 min @ 350). Please double check to make sure the meatballs are cooked through! If not, add a little more time.
For the parmesan crisps ➡️ finely grate 1/2 cup Parmesan cheese. Lay a sheet of parchment paper over a cookie sheet. Divide the cheese into quarters, and gently pile each quarter onto the cookie sheet. Broil for 5 minutes. Keep a close eye here! Once the Parmesan is melted and starting to brown, remove from the oven. The crisps will “crisp” as they cool.
To assemble ➡️ portion soup into 4 bowls. Add 1/4 of the meatballs to each bowl and top with a Parmesan crisp. If making ahead, store the crisps separately and add to the soup after reheating.
