TURKEY MEATBALL SOUP WITH GREENS

A few weeks ago I blogged about recipes I wanted to try with Cooking Light's turkey meatball soup with greens being one of them. I also said I was going to alter the heck out of this recipe using tofu in lieu of turkey meat and collard greens instead of kale but the turkey meat stayed and kale left.

Why not kale? Because I don't like kale. Maybe I'll try it again this lifetime, but collard greens have always been my favorite, especially during the holidays.

Here's what you need:

Ingredients:

(For the greens)
Half a bag of Glory Greens- About 8 oz (Allows you to skip the deep cleaning process, but to each their own)
4 cups of vegetable broth
1/2 cup of apple cider vinegar
All the seasonings you want. I'm serious. If you hoard seasonings now is a good time to bring them out.
1 medium sweet onion, sliced or chopped
1 pepper, sliced or chopped (red, green, yellow, or orange. I used red)

(For the meatballs)
16 oz of lean ground turkey meat 
1/2 chopped onion
Red pepper flakes
Black ground pepper
Non-stick olive oil spray

What to do:
In a crock pot, combine vegetable broth, vinegar, onions, and peppers, in a crock pot. Season accordingly. Set your crock pot for 10 hours (the longer it sets, the more flavor you have).

**Note: You don't have to crock pot your greens, but the longer your greens set, the stronger the flavor.

For the meatballs:
Combine turkey meat, onion, red pepper flakes and ground pepper in a bowl. Shape meatballs to make 24 meatballs.

Use non-stick spray to coat the pan. Cook the meatballs until they're well done (a little browning never hurt).

Once finished, add into crock pot of greens. Ladle about a cup and a half. Enjoy!