Turkey Meatball Soup with Greens

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 0.5 cup celery chopped
• 5 cups chicken stock see unsalted (such as Swanson)
• 0.5 cup quinoa cooked
• 0.3 teaspoon pepper red crushed
• 1 large eggs lightly beaten
• 2 tablespoons basil fresh chopped
• 2 tablespoons parsley fresh chopped
• 6  garlic divided minced
• 1 pound pd of ground turkey 
• 0.8 teaspoon kosher salt divided
• 1 pound destemmed lacinato/dinosaur kale trimmed chopped
• 4 teaspoons olive oil extra-virgin divided
• 0.5 cup parmesan divided grated
• 0.5 cup shallots chopped

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Combine turkey, quinoa, 1/4 cup cheese, parsley, basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 garlic cloves, and egg in a large bowl; mix gently just until combined. Working with damp hands, shape turkey mixture into 24 meatballs (about 2 tablespoons each).
2. Heat a large Dutch oven over medium-high heat.
3. Add 1 teaspoon oil to pan; swirl to coat.
4. Add 12 meatballs; cook 8 minutes, turning to brown on all sides.
5. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining 12 meatballs.
6. Add remaining 2 teaspoons oil to pan; swirl to coat.
7. Add shallots and celery to pan; saut 5 minutes.
8. Add remaining 4 garlic cloves; saut 1 minute.
9. Add kale, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper; cook 2 minutes, stirring occasionally.
10. Add stock; bring to a boil. Return meatballs to pan. Reduce heat; simmer 10 minutes or until kale is tender and meatballs are done. Ladle 1 1/3 cups soup into each of 6 bowls; divide remaining cheese evenly among bowls.
11. Serve with lemon, if desired.