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Line a large baking sheet with parchment paper, set aside.
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After shredding the zucchini, place in a towel or paper towels and press firmly to release all the excess liquid. You can also place in a fine mesh sieve and press down firmly on the zucchini to get rid of the extra liquid.
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In a medium bowl, combine ground turkey, shredded zucchini, Parmesan cheese, Italian seasoning and salt. I use my hands to get it all mixed together nicely.1 pound ground turkey,½ cup shredded zucchini,2 tablespoons Parmesan cheese,1 tablespoon Italian seasoning,¾ teaspoon salt
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Scoop out meatball mixture, roll into ¾ inch meatballs and place them on the prepared baking sheet.
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Add olive oil to a deep pot or dutch oven over medium high heat. Add onion, carrot, celery, cabbage, garlic, salt and pepper and saute for 3 to 4 minutes, stirring frequently.1 to 2 tablespoons extra virgin olive oil,⅓ cup onion,⅓ cup carrot,⅓ cup celery,½ cup cabbage,4 cloves garlic,½ teaspoon salt,½ teaspoon freshly ground black pepper
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Add the chicken broth and bring the mixture to a boil, stirring occasionally.7 cups chicken broth
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Add the meatballs and bay leaf and boil for 10 minutes over medium heat, uncovered, stirring frequently.1 bay leaf
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Stir in the kale and pasta and continue boiling for another 7 minutes or until pasta is done.2 cups kale,½ cup acini de pepe pasta
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Remove the bay leaf and serve garnished with Parmesan cheese.
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