Turkey Meatballs & Kale In Lemony Garlic Broth

🧂 Ingredients

• ½ leek

  pale part only, roughly cut (or 2 spring onions)
• 1/4 cup fresh parsley

  about 10 grams, roughly chopped
• A few mint leaves

  if available
• 4-5 sprigs of fresh thyme

  leaves only (or 2 teaspoons dry thyme)
• 1 large garlic clove

  minced or dice
• Zest of 1 lime or lemon
• 1.2 lbs. ground turkey

  mince, chicken can also be used (600 g)
• 1 teaspoon salt

  + ½ teaspoon pepper
• 1 tablespoon coconut oil

  or olive oil for cooking
• 2 tablespoons olive oil
• ½ leek

  green and pale part
• 5 peels lemon
• 1 large carrot

  peeled and diced
• 1 large white potato

  or 1 parsnip, peeled and diced into small cubes
• 3 cloves of garlic

  sliced
• 1 teaspoon cumin seeds

  or ground cumin
• 2 star anise pods
• 4 cups chicken stock

  or broth
• 1.5 tablespoons fish sauce
• 1/4 teaspoon salt
• A good pinch of black pepper or chilli flakes
• 10-12 kale leaves

  torn off the stem and cut into smaller pieces (about 5 cups loosely packed)
• Juice of ½ lime
• Juice of ½ small lemon

  about 2 tablespoons

Instructions

• 1 If you have a food processor, place leek, parsley, mint, thyme, garlic and lime
  zest inside with an S-blade attached. Blitz a few times, until the ingredients
  are finely ground up. Alternatively, chop everything very finely using a knife.
  Transfer to a large mixing bowl together with the turkey or chicken mince, salt
  and pepper. Mix really well, until well incorporated.
• 2 Heat coconut or olive oil in a large skillet over medium-high heat. Roll the
  mixture into small meatballs; about 25 g / 1 oz. each, smaller than a ping pong
  ball. Fry the meatballs for 7-8 minutes, turning them throughout so they turn
  golden brown on all sides.
• 3 In the meantime, add the olive oil, the other part of the leek, lemon peels,
  carrot and potatoes to a medium saucepan. Sauté for a few minutes, then add the
  garlic, cumin, star anise, chicken stock and fish sauce. Season with some salt
  and pepper and bring to a boil. Add the meatballs and cook over medium heat,
  covered, for 3-4 minutes.
• 4 Prepare the kale and add to the soup, stir through and cook for a further 5
  minutes, covered. Test the potato and once soft, remove from the heat and add
  the lime and lemon juice. Stir and taste for salt. Let it sit for 5 minutes off
  the heat before serving.

Nutrition Info