Healthy Turkey Meatball and Kale Soup

Place sweet potato in a food processor and puree until finely ground. Transfer to a large mixing bowl. Place mushrooms in food processor and puree until finely ground. Add them into the mixing bowl. Add turkey, egg, flaxseed, 1 teaspoon garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix with your hands until well incorporated. Roll into 1-inch meatballs. Place on a baking sheet. Set aside.

Heat a large stock pot on medium heat. Add olive oil. When oil is hot add carrots, onion, and remaining 2 teaspoons of garlic. If using fresh kale, add it here. Cook for about 3 minutes, stirring frequently. Add chicken broth, tomatoes, white beans, bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. Increase heat to high.

Bring to a gentle boil. Add meatballs individually. Stir gently. Bring to a second boil. Add orecchiette, and if using frozen kale, add it now. Bring to a gentle boil. Stir gently. Cover loosely and reduce heat to medium low. Simmer for about 12 minutes or until pasta is al dente. Add additional salt and pepper to taste, if needed. Garnish with Parmesan shavings just before serving.

Suggestion: If you are making the soup ahead of time, I suggest cooking the pasta separately and adding it to the soup when it is reheated to prevent the pasta from becoming mushy.