The Royal Chef At Home: Easy Seasonal Entertaining

CHIPOTLE, KALE & TURKEY MEATBALL SOUP

MAKES 4 PORTIONS

FOR THE SOUP 2 tablespoons olive oil 2 medium onions, peeled, halved and sliced 1 tablespoon minced garlic

FOR THE MEATBALLS 1 pound ground turkey

2 dried chipotle peppers (optional) 1 (14 ounce) can diced tomatoes (including juice) 1 (15 ounce) can great northern beans (drained and rinsed) 1 cup fresh (roughly) chopped cilantro Salt

1 tablespoon chipotle chili powder (to taste) or use regular chili powder ½ cup panko (or breadcrumbs) 1 egg 2 teaspoons salt

4 cups (I bunch) fresh kale, stems removed and chopped into bite size pieces 2 (32 ounce) cartons of chicken broth

1 Add the olive oil, onions and garlic to a large pan with a pinch of salt and sauté until the onions are soft. Add the kale, broth, tomatoes and chipotle peppers and bring the soup to a boil. Reduce to a simmer while you prepare the meatballs. 2 Mix together the turkey, chili powder, salt, panko and egg until combined. Using a 1-inch ice cream scoop, or a tablespoon, drop the meatballs into the soup. Stir gently. (Use as few or many of the meatballs as you choose. Freeze any remaining meatballs).

3 Remove the 2 chipotle peppers from the soup and discard. Simmer the soup with meatballs for 10 to 15 minutes, until the meatballs are cooked through and then add the great northern beans and cilantro. Simmer a few minutes longer and taste and adjust seasonings.

4 Serve with warm crusty bread.

130 THE ROYAL CHEF AT HOME