Low Fat Italian Wedding Soup - cooking recipe

Ingredients

1/2 lb lean ground turkey
1/4 teaspoon oregano
1/2 teaspoon dried basil
1 minced garlic clove (fresh is best! Buy a garlic presser)
1/8 teaspoon cayenne pepper
4 cups reduced-sodium chicken broth
1 cup shredded kale
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
1/2 cup diced tomato

Preparation

Mix ground turkey, basil, oregano, garlic and cayenne pepper in a bowl using your hands.
Lightly roll meat into 1/2 inch diameter meatballs and set aside on a plate.
Over medium-high heat, cook meatballs in a fry pan until browned on all sides.
Place cooked meatballs on a plate, covered with a paper town to absorb excess fat.
In a 3 quart saucepan, bring chicken stock to a boil.
Reduce heat and add kale.
Simmer for 15-20 minutes until kale is tender.
Stir in meatballs, beans and tomato and let simmer until heated through for 5 minutes.