This is a blended kale and leek soup with ground turkey meatballs cooked directly in the broth — one pot, 35 minutes, and a genuinely filling meal. Each serving delivers 67 grams of protein, which makes it one of the more complete bowls you can put together on a weeknight. The green color is not subtle, but the flavor is mild and savory, not grassy.
Before you start
The two things that actually matter here are cleaning the leeks and checking the meatball temperature. Leeks trap grit between their layers — slice them first, then soak in cold water for a few minutes and lift them out rather than draining through a colander, which just pours the dirt back over them. For the meatballs, ground turkey must reach an internal temperature of 165°F (74°C) before it is safe to eat. Ten minutes at medium-high heat in broth will usually get you there, but meatball size varies, so use an instant-read thermometer on the largest one before you pull them. Skip the garnish — not worth the extra dish.
What can go wrong
- Meatballs fall apart in the broth: Almond flour binds less aggressively than breadcrumbs. If the mixture feels too wet, refrigerate it for 15 minutes before rolling — cold fat firms the mixture and helps the balls hold their shape during cooking.
- Blended soup turns out thin: Kale and leeks release water as they sauté. If you let them cook longer than 7 minutes they can give off more liquid, which dilutes the base. Pull them off the heat as soon as the kale is fully wilted and the leeks are soft.
- Soup tastes flat after blending: Blending can mute salt. Always re-season after the puree step, not just at the end of the whole recipe — you will likely need more than you expect.
- Meatballs are dense and rubbery: Overmixing compacts the protein. Mix just until the ingredients are combined — stop as soon as you no longer see dry patches of almond flour.
- Broth turns grey: If you add the meatballs to the green soup before they are fully cooked, the turkey releases proteins that cloud and discolor the base. Cook the meatballs completely in their own broth first, exactly as the recipe instructs, then transfer.
Storage and reheating
Store the soup and meatballs together in an airtight container in the fridge for up to 3 days. The blended base thickens considerably when cold — add a splash of chicken stock when reheating to loosen it back to the right consistency. Reheat on the stovetop over medium heat until the meatballs reach 165°F (74°C) again throughout, not just until the broth is steaming. For freezing, the blended soup base freezes well for up to 2 months, but the meatballs can become slightly grainy after thawing; freeze them separately and make a fresh batch if texture matters to you.
Kale Leek Meatball Soup – High-Protein One-Pot Meal
Equipment
Ingredients
Soup Ingredients
2 small leek - white and light green parts only, about 200g / 7 oz total
2 cups kale - chopped and lightly packed, about 80g / 3 oz
2 ½ cups chicken stock - 600ml
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
Meatball Ingredients
18 oz ground turkey - 500g, minced turkey
¼ small yellow onion - finely chopped, about 30g / 2 tablespoons
1 tablespoon parsley - fresh ; finely chopped
1 clove garlic - grated, about 1 teaspoon- ½ teaspoon salt
- ½ teaspoon ground black pepper
3 tablespoons almond flour - 18g- ¼ cup chicken stock - 60ml
Instructions
Meatball Instructions
- Finely chop the onions and parsley into small pieces. Place in a bowl.1/4 small yellow onion, 1 tablespoon parsley
- Grate the garlic into the bowl. Add the ground turkey, salt, pepper, and almond flour.1 clove garlic, 18 oz ground turkey, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 3 tablespoons almond flour
- Using your hands, mix everything until just combined. Avoid over-mixing or the meatballs will become dense.
- Using your hands, roll the meat mixture into small balls.
- Pour the chicken stock into a pan. Add the meatballs and cook thoroughly for about 10 minutes on medium-high heat. Turn the meatballs every 2-3 minutes so they cook evenly. Check the largest meatball with an instant-read thermometer — it should read 165°F / 74°C before serving.1/4 cup chicken stock
Soup Instructions
- Trim the dark green tops and root ends from the leeks. Slice the white and light green parts into thin half-moons, then place in a bowl of cold water and swish to release any trapped grit. Let sit for 2-3 minutes, then lift the leeks out (do not pour through a colander, which washes grit back over them).2 small leek
- Chop the kale (about half a large bunch) and compress with your hand to get a full 2 cups of chopped kale. By using your hands to compress the kale, you’ll reduce the size and be able to fit more into your measuring cup.2 cups kale
- Pour the olive oil into a pan and heat over medium heat.1 tablespoon olive oil
- Drain the leeks and add them to the olive oil. Add the chopped green kale too.2 small leek, 2 cups kale
- Sauté until fully cooked for about 5 to 7 minutes.
- Transfer the sautéed leeks and kale to a blender. Add the 2½ cups (600ml) chicken stock and blend on high for 1-2 minutes until completely smooth. Be careful blending hot liquids — vent the blender lid and cover with a towel.2 1/2 cups chicken stock
- Pour the blended soup back into the pot over medium heat. Add the cooked meatballs and simmer for 3-4 minutes until everything is heated through. Taste and adjust salt and pepper, then serve immediately.1 teaspoon salt, 1 teaspoon ground black pepper
Notes
Nutrition
FAQ
Can I use ground chicken instead of ground turkey?
Yes — ground chicken works as a direct swap in the same quantities. It has a slightly milder flavor and can be a little softer in texture, so chill the mixture before rolling to help the meatballs hold together, and cook to the same 165°F (74°C) internal temperature.
Can I skip the blending step and leave the vegetables whole?
You can, but the dish becomes a chunky vegetable soup rather than a cohesive broth, and the leeks in particular stay quite fibrous without blending. If you prefer whole vegetables, slice the leeks thin and chop the kale small so they soften fully in the broth.
Is there a substitute for almond flour in the meatballs?
Regular breadcrumbs work if gluten is not a concern — use the same 3 tablespoons. For a nut-free, grain-free option, finely ground sunflower seeds or oat flour (certified gluten-free if needed) will also bind the mixture adequately.
The recipe serves 2 — how do I scale it up for a family?
Double or triple all ingredients proportionally; the cooking times stay roughly the same since you are still working in a single layer for the meatballs and a single sauté batch for the vegetables. The one exception is blending — work in batches rather than overfilling the blender, and never fill it more than two-thirds full with hot liquid.
