Wild Turkey Meatball & Kale Soup
1 pound wild turkey meat, ground
1 tsp salt & pepper (each)
1 tsp garlic powder
1 cup parmesan cheese, grated
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
3 chicken bouillon cubes (or replace water and bouillon with 32 oz chicken stock)
3 cups kale, chopped and stems removed
1 cup heavy cream (half & half works too)
Additional salt & pepper to taste
Preheat oven to 350F. Meanwhile, combine ground turkey with salt & pepper, egg, garlic powder, and parmesan cheese. Stir to combine. Ball the meat mixture into meatballs (2 Tb of meat mixture each or to about 1.5 inch in diameter). Place meatballs on a greased baking sheet and cook in the oven for 15 minutes. Meatballs should only be slightly pink on the outside after cooking (they will finish cooking in the soup).
While meatballs cook in the oven, heat 2 Tb of olive oil in a medium/large stock pot on the stove on medium heat. Once hot, add chopped onion and cook for 5 minutes, stirring occasionally. Add garlic cloves and cook another minute. Add the water and bouillon (or chicken stock) and bring to a boil. Stir and reduce to low heat. Add kale and heavy cream and stir to combine. Lastly, place turkey meatballs in the pot and cook for 10 minutes on low.
Plate and top with grated parmesan cheese! Enjoy!