Turkey Meatball and Kale Soup Recipe
- Prep Time: 8 Minutes
- Cook Time: 20 Minutes
- Total Time: 28 Minutes
- Yield: 6-8 servings
Ingredients
- 4 cups low-sodium chicken broth
- 24 oz Victoria Low Sodium Tomato Basil Sauce
- 1 12 oz package frozen turkey meatballs
- 2 cups kale, stemmed, roughly chopped
- 2 cups cooked white rice
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Chopped fresh basil, for garnish
Directions
- In a large pot or Dutch oven over medium-high heat, bring the broth and Victoria Low Sodium Tomato Basil Sauce to a simmer. Add the meatballs. Cover and simmer until fully heated through, about 10-15 minutes.
- Stir in the kale and rice and cook until the kale is tender, about 3-5 minutes. Season with salt and pepper, to taste.
- Divide the soup among serving bowls. Top with the Parmesan and basil. Serve and enjoy.
