ingredients

1 pound lean ground turkey (we used 93% lean)

½ cup whole-wheat panko breadcrumbs (regular panko or plain breadcrumbs will work)

⅔ packed cup fresh parsley leaves, finely chopped, divided

1 egg, lightly beaten

4 garlic cloves, divided

4 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil, divided

2-3 Tablespoons Kosher salt

½ teaspoon black pepper, plus more for taste

1 ½ cups finely chopped onion

⅔ cup dry pasta of your choice (we suggest ditalini, orzo or acini de pepe)

3 packed cups chopped Tuscan kale

preparation

  1. Combine turkey, breadcrumbs, ⅓ cup parsley, egg, 2 minced garlic cloves, 1 teaspoon salt and ½ teaspoon pepper. Mix just until combined.
  2. Shape meat mixture into 1 ½-inch meatballs (#24 scoop or 1.5 ounces) and arrange on a plate.
  3. Heat 2 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil in a large pot or Dutch oven over medium heat until shimmering. Add half the meatballs in an even layer and cook without moving too often until golden brown, about 5 minutes. Transfer meatballs back to plate and repeat with remaining meatballs. Set aside.
  4. Heat remaining 2 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil to now empty pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add 2 chopped garlic cloves and 1 Tablespoon salt and cook 1 minute.
  5. Add 8 cups water and bring to a boil over high heat. Reduce heat to medium and add pasta. Cook partially covered until pasta is al dente, about 7 minutes. Reduce heat to low and stir in meatballs and kale. Simmer until kale is wilted. Makes 8 cups.
  6. Take the pot off the heat, stir in remaining ⅓ cup parsley and season with salt and pepper to taste.

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