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Mix ground turkey, basil, oregano, garlic and cayonne pepper in a bowl, using your hands. Lightly roll meat nto 1/2" diameter meatballs and set aside on a place.
Over medium-high heat, cook meatballs in a fry pan until they are browned on all sides. Place cooked meatballs on a plate covered with paper towels to absorb excess fat.
In a 3-quart saucepan, bring chicken stock to a boil. Reduce heat and add kale. Simmer for 15 to 20 minutes until kale is tender. Stir in meatballs, beans and tomato and let simmer till heated through, approximately 5 minutes.
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