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Plan Z Phase: This is a Z3 (ZReboot) recipe. With the winter months peeking over our shoulder this hearty soup will shake off the chill. ZTeam coach Grace made this at home and enjoyed it so much she wanted to share it with the Plan Z community!

Servings: Serves 4. Each serving is 1.5 cups

Ingredients:

• 1 lb package of ground turkey
• 1 cup of kale, torn (You can shred the kale into any size that you’d like. I like my pieces larger.)
• 1/2 a sweet potato, diced
• 1/2 cup of Brussels sprouts, halved
• 2 cloves of garlic, minced
• 32 oz of chicken stock
• 1 tsp cumin
• 2 tsp Italian seasoning
• Olive oil
• Splash of white wine
• salt and pepper

Instructions:

The first step will be to make the meatballs. Place the ground turkey in a bowl with the cumin, Italian seasoning, salt and pepper. Roll up your sleeves and mix everything together.

Pro kitchen tip:

To see if your meatball seasoning is right take a tiny piece and cook it in a pan on high heat. It’ll only take about a minute for the little meatball to cook. Taste the test piece and adjust your seasoning as needed. For example: my meatballs where lacking salt when I tested it in the pan, so I added more to my ground turkey mixture.

Take out a sheet pan and line with parchment paper. Once you have your ground turkey seasoned, form balls with your hands and place on the baking sheet.

Heat a big pot to medium-high. Add your oil. Working in batches brown the outside of the meatballs. You’re not looking to cook the meatballs all the way through, that will happen when you drop them in the soup. Right now, you just want to form a nice golden brown crust. Let each side of the meatballs touch the surface of the pan. Be careful not to burn anything or you’ll create a burnt flavor in your soup. If you need to, take your pan off the heat briefly. You can continue to brown the meatballs in the indirect heat, placing the pot back on the burner as needed.

Once your meatballs are browned remove them from the pot and return them to the baking sheet. Set the meatballs aside to cool. In the same pot add your Brussels sprouts, sweet potatoes and garlic. Cook for 1-2 minutes. Splash a little bit of white wine in the pan. This is called de-glazing. The liquid will soak up all the browned bits left over from your meatballs and infuse the flavor into your vegetables.

Cook the veggies over medium heat for an additional 2-3 minutes. Now, add your chicken stock. Bring everything up to a boil. Add your meatballs back in and set the heat on low so your soup can simmer and your meatballs can cook all the way through. Cover for 10-15 minutes. After 10-15 minutes carefully taste the broth and season with salt and pepper as needed. Drop your kale in and cook for another 2 minutes. Just until the kale is wilted.

Enjoy!

Grace