INGREDIENTS:

1 pound lean ground turkey or chicken
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 panko bread crumbs
1 tablespoon extra-virgin olive oil
1 cup diced yellow onion
1 clove garlic, minced
1 (large) Yukon Gold potato, cut into 1” cubes
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 teaspoon salt
1 cup chicken broth, fat-free, low sodium
2 cups milk (1 – 2% recommended)
2 cups kale leaves, (stems removed) rinsed and coarsely chopped

DIRECTIONS:

In a medium bowl combine meatball ingredients and shape into 1” bite size meatballs. Cover and place in the refrigerator.

Combine the first 4 ingredients and make into 1-inch meatballs. Add oil to a large skillet and lightly brown meatballs over medium-low heat, on both sides.

Note: The meatballs shouldn’t be cooked through all the way, but just browned on the outside. Add to slow cooker: meatballs, onion, garlic, potato cubes, red pepper flakes, black pepper, salt, chicken broth and milk, and stir just to combine. Cover and cook on low 6 to 8 hours.

Add kale and cook just until wilted, approximately 10 -15 minutes.

Optional: For a thicker soup, combine cornstarch and cold milk, stir until smooth and add to slow cooker the last 20 minutes of cooking time.

December 2, 2017