Cooking Through The COVID-19 Pandemic – Chipotle Kale and Turkey Meatballs

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It's difficult times right now with us all stuck at home and for many of us, with all the family home too we have to cook. Here are some delicious dishes from my latest cookbook The Royal Chef at Home, easy seasonal entertaining that are easy to make and your family will LOVE!
The Recipe
Chipotle, Kale and Turkey Meatball Soup
Makes 4 portions
For the soup
2 Tbs olive oil
2 medium onions, peeled, halved and sliced
1 Tbs minced garlic
4 cups(1 bunch) fresh kale, stems removed and chopped into bite size pieces
2 (32 ounce) cartons chicken broth
2 dried chipotle peppers or 1 TBS chipotle chili in adobo sauce
1 (14 ounce ) can diced tomatoes
1 (15 ounce) can great cannellini beans (drained and rinsed)
For the meatballs
1 lb ground turkey
1 Tbs chipotle chili powder
½ cup panko
1 egg
2 tsp salt
Add the olive oil, onions and garlic to a large pan with a pinch of salt and saute until the onions are soft. Add the kale, broth, tomatoes, beans and chipotle peppers and bring the soup to a boil. Reduce to a simmer while you prepare the meatballs.

Mix together the turkey, chili powder, salt, panko and egg until combined. Use a 1-inch ice cream scoop and drop the meatballs into the soup.
Simmer the soup with the meatballs for about 10 minutes.

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"The Royal Chef at Home, easy, seasonal, entertaining"

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4650 | Chefs | Cooking


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