Turkey Meatballs & Kale in Lemony Garlic Broth

Ingredients

• — MEATBALLS —
• 1/2 leek , pale part only, roughly chopped (or 2 spring onions) Leek, raw (bulb and lower leaf portion)
• 1/4 cup (about 10 g) fresh parsley , roughly chopped Parsley, fresh
• a few mint leaves (if available) (optional) Spearmint, fresh
• 4–5 sprigs fresh thyme (leaves only, or 2 tsp dried thyme) (negligible nutrition)
• 1 large garlic clove , minced Garlic, raw
• zest of 1 lime or lemon zest (negligible nutrition)
• 1.2 lb (600 g) ground turkey (chicken also works) Kroger Ground Turkey, 93% Lean / 7% Fat (Raw)
• 1 tsp salt Salt, table
• 1/2 tsp black pepper Black pepper, ground
• 1 tbsp coconut oil (or olive oil, for cooking) Oil, coconut or: 1 tbsp olive oil
• — SOUP —
• 2 tbsp olive oil Olive oil
• 1/2 leek , green and pale parts Leek, raw (bulb and lower leaf portion)
• 5 lemon peels (negligible nutrition)
• 1 large carrot , peeled and diced Carrot, raw
• 1 large (or 1 parsnip) white potato , peeled and cut into small cubes Potato, russet, raw (flesh and skin)
• 3 garlic cloves , sliced Garlic, raw
• 1 tsp ground cumin (or cumin seeds) Cumin, ground
• 2 star anise pods (negligible nutrition)
• 4 cups chicken stock or broth Kroger Chicken Broth (34% Less Sodium)
• 1 1/2 tbsp fish sauce Fish sauce
• 1/4 tsp salt Salt, table
• a good pinch black pepper or chili flakes (optional) Black pepper, ground
• 10–12 leaves (about 5 cups loosely packed) kale leaves , stems removed, torn Kale, raw
• juice of 1/2 lime lime juice Lime juice
• juice of 1/2 small lemon (about 2 tbsp) lemon juice Lemon juice

Instructions

1. Make the meatballs: finely grind the leek, parsley, mint, thyme, garlic, and lime or lemon zest in a food processor (or chop everything very finely by hand). Combine with the turkey, salt, and pepper until fully mixed.
2. Heat the oil in a large skillet over medium-high heat. Shape the mixture into small meatballs, about 25 g (1 oz) each and smaller than a ping pong ball. Fry for 7–8 minutes, turning until golden on all sides.
3. While the meatballs cook, add the olive oil, remaining leek, lemon peels, carrot, and potato to a medium saucepan and sauté for a few minutes. Add the sliced garlic, cumin, star anise, stock, and fish sauce, then season with salt and pepper (or chili flakes) and bring to a boil.
4. Add the meatballs and simmer, covered, over medium heat for 3–4 minutes.
5. Stir in the kale and cook, covered, for 5 more minutes. Test the potato; once it is soft, take the pan off the heat and stir in the lime and lemon juice. Taste and adjust the salt. Let rest 5 minutes before serving.