Turkey Meatball Soup

What do you get when meatballs meet soup, a divine concoction that is packed full of flavour yet still meets the criteria for being all things comfort.  This soup is best served with fresh basil and freshly cracked black pepper.  Thickly sliced, fresh rye bread is also a great accompaniment.  

Recipe by Donna Hay and remade by GH Nutrition
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 4

Ingredients
1 tbsp extra virgin olive oil
1 onion, finely chopped
2 stalks celery, thinly sliced
2 tbsp tomato paste
2 x 400g chopped tomatoes
2 bay leaves
2 rosemary sprigs
1 long red chilli, halved
1L water
400g can butter beans, rinsed and drained
200g Tuscan kale, torn

Turkey meatball ingredients
1/2 cup quinoa flakes
1/4 cup full fat milk
1 egg white
500g turkey mince
1 clove garlic, crushed
1 cup basil leaves, finely chopped, plus extra to serve
1 onion, finely chopped
1/2 cup finely grated parmesan, plus extra to serve
1 tsp sea salt flakes
Cracked black pepper

To make
To make the meatballs, place the quinoa flakes and milk in a large bowl and stir to combine. Set aside for 5 minutes until the milk absorbs. Add the egg white, mince, garlic, basil, onion, parmesan, salt and pepper. Stir well to combine. Using wet hands, roll mixture into balls, roughly the size of 1 tbsp.
Heat half the oil in a large non-stick saucepan over medium heat. Cook the meatballs in batches for 2-3 minutes, or until the outside is lightly browned. Set aside.
Heat remaining oil in the saucepan and add the onion, garlic and celery. Cook, stirring for 3 minutes, or until soft. Add the tomato paste, tomato, bay leaves, rosemary, chilli and water. Stir to combine.
Return the meatballs to the saucepan, cover with a lid and cook for 10-15 minutes, or until the meatballs are cooked through.
Add the beans and kale and cook for a further 2 minutes. Remove from heat.
Divide between 4 bowls and top with fresh basil or coriander and parmesan. Serve with thickly sliced, fresh rye bread.

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