February is almost over so I realize I’m pushing it by posting another soup. I’m not sure what my deal was this winter but I wanted all of my meals in soup form. Pure comfort.

And pure laziness. I threw this together in about 20 minutes last Saturday and then just reheated it for Sunday. And Monday. And Thursday… love those days when I have to pack all three meals in my big pink lunchbox.

The GS and I ate pretty well last weekend. Friday (Valentine’s Day) he ordered sushi and I went to pick it up and take it over there. They told him it would be ready in 10-20 minutes. I showed up after 20 minutes and the man said “Oh, we are so so busy. It will be another 15-20 minutes. Do you want to come back?”

There were about 6 people in the restaurant. I proceeded to create a Yelp account and write them a bad review while standing there waiting for my food. I need to go back and add an addendum, because when I finally got it and brought it over to Canton they had left out our edamame AND wouldn’t refund it after my nasty phone call. “I’m going to write a note down so the next time you come in you’ll get free edamame.” Well, it won’t be free, sir. We paid for it.

When I relayed this story to my friend K she said “I bet Ethan fell in love with you all over again.”

Saturday we did our actual V-Day celebration. The GS cooked dinner- broiled salmon with arugula salad and caprese skewers. I was very impressed. Last year he made bacon wrapped lamb with gorgonzola and rosemary that I had big intentions of getting him to guest blog but here we are a year later and that never came to fruition.

This brings us to Sunday and this soup. You should probably make it ASAP before we start having those random 85 degree days in March. Or maybe there will be another polar vortex and we’ll be slurping this til April.

Turkey Meatball and Kale Soup

inspired by Foodiecrush

for the meatballs

1 lb ground turkey

2 slices wheat bread

1/4 cup milk

1 egg

1/2 cup Parmesan cheese

1 tbs dried oregano

1 tsp dried parsley

1/4 tsp crushed red pepper flakes

1/2 shallot, diced

2 cloves garlic, minced

salt and pepper

for the soup

8 cups low sodium chicken stock

large bunch kale- I used about 1/2 pound

1/2 medium onion, sliced thinly

Tear up the bread and let it soak in the milk for a few minutes. Combine all meatball ingredients- it will be a pretty wet mixture.

Heat olive oil in a large pot. Form mini meatballs with your hands or a melon baller and brown in the pot. They’ll finish cooking in the soup, but you want a nice brown crust.

Add the sliced onions and the kale, then pour over your chicken stock. Allow it to come to a boil, then simmer on low for at least 30 minutes.

 

This is an excellent excuse to eat like 10 meatballs in one meal.