One-Pot Curry Meatball Soup with Ground Turkey and Kale
Warm up with this hearty one-pot curry meatball soup featuring tender ground turkey meatballs, nutrient-rich kale, and a spiced tomato broth. Easy to make and full of bold flavors, it's a comforting meal perfect for any day of the week. Get Ad-Free Flipbook.
Servings 4
Calories: 427kcal
Ingredients
For the Aromatic Paste
- 1 small onion
- 1 small green bell pepper
- 4 cloves garlic
- ½ bunch fresh parsley
- 1 scotch bonnet pepper seeded; use ¼ to ½ for less heat
- ½ teaspoon dried thyme 2 springs thyme - leaves
- 2 tablespoons adobo seasoning
For the Meatballs
- 1 pound lean ground turkey
- ½ cup panko breadcrumbs
- 1 egg
- Salt and pepper to taste
For the Soup Base
- 2 tablespoons Jamaican curry powder
- 1 can crushed fire-roasted tomatoes 14-ounce can
- 6 cups low-sodium chicken broth
- 1 cup macaroni or or ditalini or short pastas
- 2 cups kale roughly chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Equipment
- Holding Container
- Wooden Spoon (Or spatula)
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Aromatic Paste: In a food processor, combine the onion, green bell pepper, garlic, parsley, scotch bonnet pepper, adobo seasoning, and dried thyme. Process until it forms a smooth paste and set it aside.
- Prepare the Meatballs: In a large bowl, mix the ground turkey with ¼th of the aromatic paste, panko breadcrumbs, adobo seasoning, egg, salt, and pepper.
- Sear the Meatballs: Heat olive oil in a Dutch oven over medium heat. Using a small 1-inch portion scoop (or tablespoon) to form uniform meatballs: Scoop and add the meatballs in batches, searing them on all sides until browned but not fully cooked through about 4-5 minutes. Remove the meatballs and set aside. Keep an eye on the oil, we do not want the fond, cooked bits to turn black. Lower the heat if necessary.
- Build the Soup Base: In the same Dutch oven, add the remaining half of the aromatic paste and sauté over medium heat for 2-3 minutes until fragrant. Stir in the Jamaican curry powder, and crushed fire-roasted tomatoes. Cook for 5 minutes to bloom the spices.
- Add the Broth and Meatballs: Pour in the chicken broth and bring to a simmer. Gently return the meatballs to the Dutch oven and simmer for 15 minutes, allowing the meatballs to cook through and the flavors to meld.
- Add the Pasta and Kale: Stir in the kale and pasta and cook for an additional 8-10 minutes until the pasta is al dente.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle the curry meatball soup into bowls and enjoy!
Video
Notes
- Why scoop and add the meatballs? This gives the pot to stay at the ultimate temperature compared to making the meatballs ahead of time on a sheet tray and then placing them in, plus it cuts back on prep time.
- Even Browning: If you notice only one side of the pot browning, turn the pot 360° for even browning instead of moving the meatballs that are searing.
- 1 large onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 4 cloves garlic
- 1 handful fresh parsley
- 1 scotch bonnet pepper (seeded if less heat is desired)
- 1 teaspoon dried thyme
Nutrition
Calories: 427kcal | Carbohydrates: 43g | Protein: 43g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 410mg | Potassium: 976mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2275IU | Vitamin C: 42mg | Calcium: 142mg | Iron: 5mg
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