Turkey Thyme Meatball Soup

Ingredients:
20 oz. ground turkey
1 tbsp. salt
1 tsp. black pepper
3 cloves garlic, pressed
1/4 cup fresh thyme, roughly chopped
2 tbsp. canola oil
1 large yellow onion, peeled and thinly sliced
4 cups chicken stock
1 large bunch collard greens, pulled from stems and coarsely chopped
1 12 oz. can okra, drained
1 10 oz. bag frozen sweet corn, defrosted

To make:
Begin by making meatballs in a large bowl.  Combine ground turkey, salt, pepper, garlic, and thyme thoroughly using your hands.  When ingredients are well mixed, begin forming 2 inch thick meatballs, laying them on a platter.  Continue until ground turkey mixture is completely used up.  

Heat oil in a large stockpot or Dutch oven on medium heat.  When sizzling, add onion and let simmer, stirring occasionally, for about eight minutes, until onions become translucent.  Add meatballs and saute, turning occasionally, until they are browned on all sides.  Add chicken stock, bring to a boil, cover, reduce heat to low, and let simmer for 30 minutes, stirring occasionally.  Next, add collard greens, corn, and okra, stir to combine, and let simmer for five minutes more.  Remove stockpot or Dutch oven from heat, and let cool for ten minutes before serving.

Serves 6-8 as a main course.  To complement this one pot wonder, add brown rice to make a completely balanced meal.