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Winter greens & garlic soup with rosemary turkey balls

bowl of winter greens and garlic soup

Serves 4

Ingredients for the soup

6 cups vegetable stock (homemade is best)

3 cloves garlic, sliced thin

2 cups brocollini, or other green, small chop

2 cups winter greens, like spinach or kale,

small chop

1 lemon, plus zest

1 cup extra virgin olive oil

2 tbsp. miso paste

1 tsp. salt, to taste

1/4 tsp. fresh ground pepper

2 tbsp. grass fed butter

1 egg, optional

smoked paprika, for finish, optional

Turkey Balls

1 pound organic ground turkey

1 tsp. salt

1 tsp. fresh rosemary, minced

1 tbsp. thyme, minced

2 eggs

1 cup Parmigiano Reggiano, grated

In a medium bowl, add all the ingredients for the turkey dumplings. Mix well. Roll into small size balls. Can be made a day ahead.

For the soup - Heat the butter in a small pan, add garlic slices and swirl around until butter turns a deep golden brown, and has a nutty scent. Stay with the pan as you do this. Takes about 4-5 minutes. Set aside.

In a medium soup pot add your vegetable stock and bring it to a simmer.

With some of the warmed stock add the 2 tbsp. of miso to a separate small bowl to make a creamy paste.

Add miso back into the broth. Place all your turkey balls in the broth, and simmer for 15 minutes. Add brown butter with garlic. Squeeze your lemon juice into the pot. Reserve zest to finish the soup when it is off the heat. Taste for seasoning , and adjust.

Whisk in the egg, until combined into the broth. Add fresh ground pepper.

Add the chopped greens to the soup. Cook until tender, about 10 minutes. Take the soup off the heat and stir in your extra virgin olive oil. Sprinkle with smoked paprika if using.

Serve in warm bowls.

Laurie Richardone

is a seasonal gluten free chef

and certified health coach.

To work with Laurie, visit


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