Ingredients

1 pk. (28oz) Farm Rich Turkey Meatballs, Frozen
4 tbsp. Olive Oil
1 Unit (about 3 Cups) Kale, Chopped
1/4 tsp. Red Pepper Flakes
1 Item Onion, Diced
2 Item Carrots, Diced
2 Item Celery Stalks (with Leaves), Diced
2 Item Garlic Cloves, Minced
12 C Low Sodium Chicken Stock
Kosher Salt And Ground Black Pepper, To Taste
1/4 C Grated Parmesan Cheese (optional)

Directions

1
 In a large sauce pan over medium-high heat, add olive oil and heat for 2 minutes.
2
 Stir in kale and red pepper flakes and cook until kale begins to wilt (about 3 minutes).
3
 Reduce heat and add onion, carrots, celery and garlic.
4
 Cook, stirring often, until onions are translucent (about 5 minutes).
5
 Add in stock and bring to a simmer. Simmer for 30 minutes. Add in meatballs and continue to simmer soup until meatballs are fully heated through (about 10 minutes).
6
 To serve, ladle soup into bowls and garnish with grated parmesan.
6 Servings