Serves 4 | Phase 3

Prep time: 35 minutes | Total time: 35 minutes

 Ingredients

• 1 pound ground turkey breast
• 1/2 cup cooked quinoa
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper, divided
• 6 garlic cloves, minced and divided
• 2 large egg whites, lightly beaten
• 5 cups low-sodium chicken broth, divided
• 1/2 cup chopped shallots
• 1/2 cup chopped celery
• 8 cups trimmed chopped lacinato kale (about 1 pound)
• 1/8 teaspoon crushed red pepper
• Lemon wedges (optional)

 Directions

1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the turkey, quinoa, parsley, basil, salt, 1/4 teaspoon black pepper, 2 garlic cloves, and egg whites in a large bowl; mix gently just until combined.
3. Working with damp hands, shape the turkey mixture into 24 meatballs (about 2 tablespoons each).
4. Place the meatballs on a baking sheet and bake for 15 to 20 minutes, until the meatballs are just cooked through (take care not to overbake).
5. Meanwhile, heat a large soup pot or Dutch oven over medium heat.
6. Add 2 tablespoons of the broth, shallots, and celery; sauté 5 minutes.
7. Add another 2 tablespoons of broth and the remaining 4 garlic cloves; sauté 1 minute.
8. Add the kale, remaining 1/4 teaspoon black pepper, and red pepper; cook 2 minutes, stirring occasionally.
9. Add the remaining broth and bring to a boil. Reduce the heat, cover, and simmer 10 minutes or until the kale is tender.
10. When the meatballs are done, add them to soup and heat through.
11. Taste the soup and add salt if needed.
12. Serve with lemon, if desired.