To Prepare Meatballs:
Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel, pepper, and salt in a large bowl. Refrigerate for 10 minutes to firm up. With damp hands, shape the mixture into 32 (1-inch) meatballs (about 1 scant tablespoon each). Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes. Remove from the heat and add wine, stirring gently to loosen any browned bits.
To Prepare Soup:
Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat. Add onion, carrots and celery adn cook, stirring until the onion is translucent, 7 to 9 minutes. Add cabbage and cook, stirring 5 minutes more. Stir in broth, beans, kale and the meatballs and any juice. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occationally, until the vegetables are tender, 20 to 25 minutes. Top each portion with 1 tablespoon grated cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (777g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 102 (30%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 78mg||24 %|
|Sodium 1561.9mg||54 %|
|Potassium 813.1mg||21 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 29.3g|
|Protein 26g||37 %|
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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: 339
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