Rest day/Make ups/Mobility work
This time last year… Alison wrote on her “CrossFit Story“.
Turkey Meatball & Kale Soup
1 pound ground turkey
1 medium onion, diced
3 cloves garlic, minced
1 carrot, diced
1 bunch kale, chopped
1 quart chicken broth (low sodium variety)
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Salt & pepper to taste
In a large bowl, combine the ground turkey with half the diced onion and one clove of minced garlic. Season mixture with salt & pepper, then form into meatballs about 1 ½ inches in diameter. Heat a small amount of oil in a large nonstick skillet and brown the meatballs. Once browned, remove from heat and set aside (the meatballs will not be cooked through at this point).
Heat a couple tablespoons of oil in a large soup pot over medium heat. Add the remaining diced onion and cook until translucent. To the onion, add the diced carrot and season with the dried oregano, crushed red pepper flakes and salt & pepper. Next add the remaining minced garlic and stir to combine all ingredients. Pour in the chicken broth and bring to a simmer. Add the meatballs to the broth and simmer until the meatballs are cooked through and the vegetables are soft. Taste for seasoning and adjust as necessary. When the meatballs are cooked, add the chopped kale to the soup and simmer until bright green and wilted. Serve and enjoy!