Turkey Meatballs & Kale In Lemony Garlic Broth
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Cooked & Loved · by Irena Macri★ 5.0 (2)

Turkey Meatballs & Kale In Lemony Garlic Broth

NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 74%
CARBS 27G23% OF CAL
6G FIBER14G OTHER7G TOTAL SUGAR
FAT 25G47% OF CAL
7G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Turkey meatballs simmered in a fragrant, lemony broth with kale, carrot, and herbs. A nourishing soup that keeps well and feels both comforting and light.

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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
20M
SODIUM
1728MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.