Fall is here. There’s a crisp bite in the air, leaves are changing, and I’ve experienced my first cold. Which means it’s time for soup. I’ve already declared I making amazing soup, but this Fall I plan on experimenting with a variety of recipes. Here’s the recipe for a white bean kale soup. Plus it contains meatballs, the best part of italian wedding soup in my opinion. If that hasn’t sold you on trying this soup this will: you make it in a crock pot. It’s almost as easy as making scrambled eggs.
Ingredients ( Turkey Meatballs):
Instructions for Turkey Meatballs:
- Pour milk into a large mixing bowl then tear the bread into chunks and add to the milk to soak.
- Add the turkey, shallot, garlic, oregano, red pepper flakes, salt and pepper, cheese, parsley and egg.
- Gently mix with your fingers until the mixture is combined.
- Form into ½ inch balls.
Ingredients for Soup:
Instructions for Soup:
- Add the broth, beans, carrots, onion and kale to the insert of a 5- to 7-quart slow cooker.
Totally didn’t leave enough room for the meatballs #botchandlearn
2. Drop the meatballs onto the kale, cover and cook on low for 5 hours or until the meatballs float to the surface.
3. Serve the soup garnished with grated parmesan cheese.
Botch and Learn:
What is a shallot? It looks like a red onion but elongated. Just a warning, it will make you cry like an onion too! Thinly slicing this was the hardest part of making this soup. It was torture. So I looked up some tips to spare you the discomfort.
- Peel under running water
- Place in freezer for 30 minutes before slicing
- Cut them in half from root to tip, then place cut side down. Make horizontal slices towards the root, leaving it entact. Then cut cross-wise thinly.
My crockpot literally just fit all the ingredients. All of the meatballs were floating at the top from the get-go. I tried pushing them down but they got squished. So I left them there and waited for them to firm up before I attempted to do this again. Avoid this completely by using a larger crock pot.