Line & Lee turkey meatball soup
serves 6
recipe note: easy
adapted from: smitten kitchen

for the meatballs:
1 egg
2 TBS water
1/4 cup plain dried breadcrumbs
1 pound ground turkey (get the highest quality you can find, we like standard market’s)
1/4 cup grated parmesan cheese
1/4 cup fresh flat-leaf parsley - chopped
2 garlic cloves - minced
3/4 tsp kosher salt
fresh ground ground black pepper
olive oil

for the soup:
2 quarts chicken stock (we like the brand: pacific)
1 bag of carrots - peeled and chopped
1 bunch of lacinato kale - ribs removed and chopped
1/2 box tubetti pasta - cooked (do this ahead of time) (we like the brand: de cecco)

in a large bowl add all of the meatball ingredients except for the olive oil. mix with your hands until everything is fully combined. make the meatballs into 1 and 1/4 inch rounds—place on a baking sheet or large plate.
heat a large dutch oven or soup pot over medium heat and coat the bottom of the pan with a thin layer of olive oil. add as many meatballs as you can without overcrowding. you are just looking to brown the sides of the meatballs. cook each side for about two minutes, moving them very gently so that they don’t break. be careful not to burn. once browned, remove and cook the rest of the meatballs the same way.
once the meatballs are browned, sauté the carrots in the remaining olive oil for 5 minutes. then add the meatballs and stock back to the pot, once simmering—cook for 20 minutes (skim the fat as necessary). then add the pasta and kale for the last 5 minutes. serve with parmesan cheese.