Foodie, Recipes


Do yourself a favor and make a double recipe of these homemade meatballs and cook and freeze the extra batch for up to a couple of months. You are then halfway to a great soup supper on a busy weeknight. A different meat—chicken, beef, pork or lamb—can be used in place of the turkey, and Swiss chard or kale can be substituted for the mustard greens.


For the turkey meatballs:

  • 3/4 lb. (375 g) ground turkey
  • 1 garlic clove, minced
  • 3 Tbs. panko bread crumbs
  • 2 Tbs. grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 Tbs. tomato paste
  • 2 Tbs. chopped oregano
  • Kosher salt and freshly ground pepper

For the soup:

  • 2 Tbs. olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 Tbs. tomato paste
  • 2 cans (each 15 oz./470 g) chickpeas, drained
  • Kosher salt and freshly ground pepper
  • 4 cups (32 fl. oz./1 l) chicken broth
  • 1 bunch mustard greens, thick stems and ribs removed, leaves cut into 2-inch (5-cm) pieces


1. Preheat an oven to 375°F (190°C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

2. To make the meatballs, in a bowl, combine the turkey, garlic, panko, Parmesan, egg, tomato paste, and oregano. Season with salt and pepper and stir just until combined. Using a heaping teaspoon of the mixture, form each mini meatball and place about 1/2 inch (12 mm) apart on the prepared baking sheet. Roast until the meatballs are cooked through, 15 to 18 minutes. Set aside.

3. In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring occasionally, until soft, about 2 minutes. Stir in the tomato paste and chickpeas, and season with salt and pepper. Add the broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Let cool slightly.

4. Purée half of the soup in a food processor or blender. Return to the pot and stir to combine. Season with salt and pepper. Place over medium-low heat and add the meatballs and the mustard greens. Cook until the meatballs are warmed through and the mustard greens wilt, about 4 minutes, then serve. Serves 4 to 6.

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