Turkey Meatball Italian Wedding Soup with Cauliflower "Orzo"

 It's Fall and I'm always looking to make new easy meals to warm me up after coming in from the cold.  I like trying to take a classic recipe like "Italian Wedding Soup" and giving it a grain free twist.   It was really easy to make and was great the next day for lunches.  I think it would also freeze well if you wanted to double the recipe.

 

Turkey Meatball Italian Wedding Soup with Cauliflower "Orzo"
Serves 4

Mini - Meatballs:
Approx. 350g ground turkey or chicken
1 Tbsp. ground flax
1 tsp. herbs de province
1 tsp. grainy mustard
1 Tbsp. chopped parsley
1/2 tsp. chili flakes
1 Tbsp. finely grated parmesan *optional
pepper

Soup:
1 L Chicken soup stalk
2 cloves garlic diced
1 small onion diced
2 carrots chopped
1 Tbsp. olive oil
1 handful kale chopped coarsely
1 tomato chopped

Garnish
Large grated parmesan cheese (optional)
Parsley

Step #1
Mix all the ingredients for the mini meatballs together in a bowl.  Cover and place in the fridge for at least 10 minutes to allow the ingredients to bind together.



Step #2
Roll into small meatballs (approx. 1/4 inch) and place on a parchment paper lined cookie sheet that has been lightly sprayed with cooking oil.

Step #3
Bake at 350 degrees for approximately 10 minutes until cooked (test by cutting one meatball inside and make sure it is not pink).  Set aside.

Step #4
Meanwhile in a heavy soup pot add olive oil garlic, onion and carrot and cook for about 5 minutes.  Add the grated cauliflower and sauté for another 3 minutes. 

Step #5  Add kale, tomato chicken broth and mini meatballs.  Cook on medium high until it comes to a gentle boil.

Step #6
Serve in bowls and garnish with parsley and parmesan.