Turkey Meatball Stew
Soup/Stew
70 minutes
6 servings
Overview
The meatballs by themselves make a great accessory to other dishes. Try them on your favorite salad or with steamed greens and squash dishes. Bake on a parchment lined baking sheet at 350 degrees for 20 minutes. Phase One-Repair
Ingredients
2 beets, golden beets don't run, we used red beets in the photo
8-ounce(s) ground turkey
2 tablespoon(s) olive oil or coconut oil
1 large red or yellow onion, minced
2 tablespoon(s) ginger root, minced
3 cloves garlic, minced
6 cup(s) low sodium vegetable or chicken stock (make ahead of time)
4 carrots, peeled and cut into1/2-inch pieces
1 bunch Lacinato/dinosaur kale, de-stemmed
1 pinch(es) salt and pepper to taste
Steps
1. Preheat oven 350 degrees.
2. In a large pot on the stove, boil beets for 40 minutes, drain and allow to cool. Peel cooled beets and cut into ½” cubes.
3. Meanwhile, in a large bowl, combine the ground turkey, ½ of the minced onion, ½ of the ginger, and ½ of the garlic. Add salt and pepper if desired.
4. Make into small meatballs, about 1-2 inches round.
5. Bake on a parchment lined baking sheet at 350 degrees for 15 minutes. They will be under done but will finish cooking in the soup.
6. In a large stock pot, over medium heat, add the oil and the remaining onions. Sauté until translucent, 8 minutes. Add the rest of the garlic and ginger and sauté until fragrant, 2 minutes.
7. Cut the carrots into ½” cubes. Trim kale and slice into ½ inch strips.
8. Add vegetable stock and bring to a boil. Add meatballs and carrots, reduce the heat to a simmer and cook for 8 minutes. Add kale strips and beets and simmer for 3 minutes or until the meatballs and beets are thoroughly cooked. Add salt and pepper to taste. Serve. Enjoy!