2cupscoarsely chopped or shredded-by-hand kaleI just use my hands and tear off 2" pieces
Instructions
Instant Pot/Ninja Foodi Multi-Cooker Instructions
In a large bowl, mix together the ground turkey, breadcrumbs, parmesan cheese, dried basil, egg, and parsley. Form 1-½" meatballs. This recipe makes approximately 21 meatballs.
Turn your multi-cooker to Sauté mode and heat the olive oil. Sauté the meatballs inside your multi-cooker until they are browned on all sides, about 3 to 5 minutes. Use a slotted spoon to transfer the browned meatballs to a plate and set aside. Then sauté the carrots, onions, and garlic until soft, about 3 to 4 minutes.
Return the meatballs to the pot. Pour in the orzo, then pour in the chicken broth. Add the kale (or whatever greens you decide to us) in and use a wooden spoon to gently push down the kale so it is mostly submerged in the liquid.
Assemble the pressure lid, ensuring the pressure release valve is in the Seal position. Set your multi-cooker to Pressure Cook on HI. Set the time to 3 minutes. It will take a few minutes to come to pressure and then start cooking and counting down 3 minutes.
Once it's done cooking, do a Quick Release by carefully moving the pressure release valve from Seal to Vent. When the pressure release valve is all the way down and all pressure has released, carefully open the lid. Serve immediately.
Stovetop Instructions
In a large bowl, mix together the ground turkey, breadcrumbs, parmesan cheese, dried basil, egg, and parsley. Form 1-½" meatballs. This recipe makes approximately 21 meatballs.
In a large dutch oven, heat the oil, then brown the meatballs on all sides, about 3 to 4 minutes. Use a slotted spoon to remove the meatballs to a plate and set aside. Add the carrots, onion, and garlic to the pot and sauté until the vegetables have softened, a bout 3 to 4 minutes. Return the meatballs to the pot, add the orzo, and pour in the chicken broth. Bring the soup to a boil, and cook on high boil for about 2 minutes. Then reduce heat to low-medium and add shredded/chopped kale.
Cook at a low- to medium-boil, stirring regularly, for about 10-15 minutes or until meatballs are completely cooked.
Slow Cooker Instructions
In a large bowl, mix together the ground turkey, breadcrumbs, parmesan cheese, dried basil, egg, and parsley. Form 1-½" meatballs. This recipe makes approximately 21 meatballs.
In a large skillet, heat the olive oil and then sauté the meatballs just until they are browned on all sides.
To your slow cooker, add the meatballs and all remaining ingredients. Slow cook on high for 2 to 3 hours or on low for 4 to 6 hours.
Notes
Substitutions:
Use ground beef or ground pork instead of ground turkey
Use spinach, escarole, or other hearty leafy green instead of kale.
Storage tips for soup: allow the soup to cool at room temperature, then place into an airtight container and refrigerate for up to four days or freeze for up to two months.Electric pressure cooker/multi-cooker equipment: I make this in my 8-quart Ninja Foodi or 8-quart Instant Pot. You can also make this in the 6.5-quart Ninja Foodi or the 6-quart Instant Pot. Do NOT attempt to make this recipe in a 3-quart multi-cooker unless you reduce the ingredient amounts. Regardless of size, always make sure your ingredients do not go above your multi-cooker's fill line.