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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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 4|
|Calories from Fat: 22 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 36.9mg||11 %|
|Sodium 983.4mg||34 %|
|Potassium 769.4mg||20 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 12.5g|
|Protein 21g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 185
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