Turkey Meatballs & Kale

Today was an epic day.. no work.. instead went to THE CHEW with some great friends and had my first pickle dirty martini (stay tuned for an at home recipe as soon as I figure it out)! It was unbelievable how nice all the hosts were and what a great time the show is! Also one of the guest today was Ina Garten.. a personal favorite chef of mine, so that was REALLY awesome and now I am proud owner of her new cookbook! 

Inspired by the day, of course I had to cook. Tonight's dinner was Turkey Meatballs & Kale in a chicken broth. It was pretty healthy and really good! Hope you enjoy! 

What You'll Need (serving size 2): 

• 1 lb ground turkey breast
• 2 garlic cloves
• 1 tablespoon dried oregano 
• 3 cups chicken broth
• 2/3 cup shell pasta (or whatever kinda you like) 
• 2 cups of kale
• 1 tablespoon grated parmesan reggiano
• 1 tablespoon red pepper flakes

What To Do: 

1. Mix together ground turkey, garlic (crushed), oregano and season with salt & pepper (your hands are the best tool) and form about 10 meatballs. 

2. In a large skillet brown the meatballs then set aside. (At this point you can let it cool and put in the fridge for an easy make ahead dish). 

3. In a pot bring 3 cups of chicken broth to boil and cook the pasta until al dente, add in kale and the meatballs, cover with a lid for 5-7 minutes. 

4. The broth will be thick, add in parmesan, red pepper flakes and black pepper. Serve in large bowls. (make sure to include the broth)!