2 tablespoons olive oil
2 onions, chopped
4–5 carrots, peeled and coarsely chopped
5–6 parsnips, peeled and coarsely chopped
4–5 celery stalks, peeled and coarsely chopped
2 cloves garlic, minced
½ cup white wine
2½ quarts chicken stock
6 cups kale, chopped
In a soup pot, heat the olive oil over medium heat. Add the onions, carrots, parsnips, celery and garlic, sauté for 5–10 minutes, until onions are soft and veggies are a little golden. Add the white wine and cook for a few minutes and then add the chicken stock. Bring to a boil and then simmer over medium heat. Add the kale. While that’s simmering, make your meatballs.
2 pounds ground turkey
2 tablespoons fresh parsley, minced
1 tablespoon fresh oregano, minced
½ cup Pecorino Romano cheese
½ cup gluten-free breadcrumbs (or regular breadcrumbs, if you can eat them!)
Garlic powder to taste
Sea salt to taste
Pepper to taste
Mix all ingredients together. Form into small or medium meatballs. Coat bottom of skillet with olive oil and cook over medium-high heat. Add meatballs, turning occasionally to golden brown on all sides and cooked through. Plop into soup. Serve and enjoy!
CAROLE MURKO is a culinary artist who learned how to cook by observing her mother and grandmother. Carole has emulated their passion for entertaining, cooking and feeding friends and family and translated it into her own way of honoring traditions by creating Heirloom Meals, a storytelling platform to share treasured family recipes, stories and tips.—“Savoring yesterday’s traditions today”—on the web at HeirloomMeals.com, on the radio (NPR) Robin Hood Radio, 91.5 FM and on TV (PBS). Previously, Carole had successful careers on Wall Street and in interior design and decoration.