Kale and Sweet Potato Soup with Tiny Turkey Meatballs

Wheat-free * Dairy-free * Gluten-free *  Paleo ~~


As I’ve mentioned recently (or maybe not so recently) I’m enamoured with soup meals -that is soups with enough protein, vegetables, and starch to constitute a complete meal in one bowl.  This one came about in what is not uncommon in my kitchen – leftover stuff.

I had lots of chopped kale left from the Kale and Brussels Sprouts Salad I posted last week and, due to a miscalculation on my part, way too many sliced sweet potatoes from the soup kitchen.  Further, I had purchased a pound of ground turkey at the farmer’s market (I love their turkey products) and so…Ta Ta  Sweet Potato and Kale Soup with Tiny Turkey Meatballs.

I love saying that:  Tiny Turkey Meatballs….Tiny Turkey Meatballs…. I love saying that because whenever I make meatballs of something other than beef I usually name them Turkey Balls or Lamb Balls or Pork Balls – all of which are terrible names.  However, browsing someone’s blog (can’t remember whose or I would give you a link to them) I noticed s/he made a dish with turkey balls and called it turkey meatballs…Why Didn’t I Think of That????  If only I could go back to any of my cookbooks that have recipes for some form of meatball and rename them properly…alas it’s too late for past balls – but you know all future balls will be meatballs!
Hope you love this soup – Enjoy!

Sweet Potato and Kale Soup with Tiny Turkey Meatballs

The cilantro gives this soup a really fresh taste, however, if you are one of the many people who HATE cilantro, parsley or dill will be fine substitutes.


1 pound ground turkey (or any ground meat you like or have on hand)

3 tablespoons dried potato flakes

2 tablespoons chopped parsley

1 tablespoon minced shallot

1/4 teaspoon salt    1/8 teaspoon pepper

1 tablespoon bacon fat or olive oil

1 1/2 cups chopped onion

4 cups broth

2 cups water

3 tablespoons dry vermouth

 3 cups lightly packed chopped kale (coarse stems removed)

2 cups thinly sliced sweet potato

1 1/2 cups cauliflower florets

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

3 tablespoon chopped cilantro or dill or additional parsley

1 tablespoon lemon juice

Salt and Pepper to taste

In a medium bowl, combine the turkey, potato flakes, parsley, shallot, salt, and pepper.

IMG_8988  IMG_8989

Form into grape-sized meatballs.


In a 4-quart pot heat the bacon fat/oil over medium high.  Add the onion and cook, stirring until onions are transparent.  Add the broth and vermouth, bring to a boil.  Add the kale, sweet potato, cauliflower, basil, oregano, and thyme.  Return to a boil; reduce heat and simmer, covered 20 minutes.


Add the meatballs and return to a boil.  Reduce heat and simmer 10 minutes or until the meatballs are cooked through.


Stir in the lemon juice and chopped cilantro or parsley.


Makes 9 cups    Serves:  4 to 6 as a soup meal or 8 as soup


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